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We're already in the throes of summer around here, but still not quite ready to give up our weekly soups yet (hello, easy dinner!)
This peppery version is a great transition-season choice, as it feels light and breezy, despite having a creamy texture!
This peppery version is a great transition-season choice, as it feels light and breezy, despite having a creamy texture!
What You Need
1 diced onion
3 minced garlic cloves (or a handful...)
5 diced, large red peppers (I actually used orange and yellow, too)
1 cup frozen chopped spinach
1 Tablespoon salt
basil
What You Do
1. Cook your onion and garlic in a bit of oil until soft and then add in your peppers and cook until it's as soft/done as you want.
2. Throw in the spinach, salt and broth and bring to a boil, then reduce to a simmer for 20 minutes.
3. Puree in a blender until smooth and then sprinkle with some basil.
2. Throw in the spinach, salt and broth and bring to a boil, then reduce to a simmer for 20 minutes.
3. Puree in a blender until smooth and then sprinkle with some basil.
Have you ever enjoyed peppers in soup? I'd love to hear! Either leave a comment below or email me at lisahealy (at) outlook (dot) com.
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