Categories: Soup

Ingredients

• 6-8 red bell peppers
• 3-5 tomatoes
• A few garlic cloves
• Half of a sweet onion
• 3 celery stalks (with leaves)
• 2-3 carrots
• 3-4 baby red potatoes (optional)
• Bay leaf
• Good wine of your choice (cabernet or zin)
• 2 cups vegetable stock
• 1 cup soy milk
• Olive oil
• Salt
• Pepper
• Paprika
• Cayenne
• Teensy bit of Allspice

Directions

1. Place peppers and tomatoes on sheet pan skin side up, brush on olive oil

2. Broil peppers and tomatoes until skins are blackened

3. Allow to cool then remove skins (should peel off very easily)

4. While waiting for peppers to cool, heat olive oil in bottom of large pot saute the chopped carrots, celery, onions, garlic and potatoes if using and bay leaf until soft

5. Deglaze the pan with a splash of wine

6. Add vegetable broth and desired amounts of spices, allow to simmer

7. Add in the peeled, roasted vegetables, use immersion blender and process until smooth

8. Stir in soy milk

9. Let cook for about 10 mins

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