Roasted Sweet Pepper Soup

It felt quite chilly tonight when I got home from work so I decided to make a warm and yummy soup.  This non-dairy roasted sweet pepper soup has lots of flavor and only takes about 30 minutes from start to finish.  I used the mini sweet peppers (yellow, red and orange) however you can use any variety of red, yellow and orange bell peppers.

 












Serves 4

1 tablespoon olive oil
2 leeks, sliced in half and chopped (white and green parts)
4 large red bell pepper (or a bunch of mini sweet peppers), chopped into small pieces
1 celery stalk, sliced in half and chopped finely
1 fingerling potato, chopped in small pieces (with skin on)
salt & pepper
2 cups chicken stock or broth
4 cups hot water
1 bay leaf
chives, chopped (for garnish)

1. In a large stock pot add olive oil and heat over medium.
2. Saute leeks for 2-3 minutes and add red bell peppers, celery, potato, salt & pepper to taste.  Continue to cook over medium heat for 5-8 minutes until soft.
3. Add chicken stock, hot water and bay leaf; bring to a boil, simmer for 15-20 minutes.
4. Remove bay leaf and puree soup in batches in blender or use an emulsion stick blender until smooth.
5. Add chopped chives as garnish and ladle into soup bowls.