from Sasha Selby
Ingredients:
- 4 red bell peppers
- 1 green bell pepper
- salt & pepper to taste
- 2 tablespoons Garlic Gold Parmesan Nuggets
- 2 medium tomatoes
- 1 medium onion
- pinch of sugar
- 3 C. Vegetable stock (as needed)
- Garlic Gold Oil (for garnish)
Set your oven to broil. Slice each pepper in half and place face down on a cookie sheet lightly coated in oil. When the peppers are blackened remove from oven and peel off the black skin. Meanwhile in a large pot add 1 diced onion to a little oil and sauté until translucent. Then add 2 diced tomatoes and a pinch of sugar. Slice the peppers you have set aside and add to pot. Add enough vegetable stock just to cover. Simmer for 20 mins. Puree soup. Add the Garlic Gold Parmesan Nuggets Simmer again for 20 mins and add vegetable stock as needed to keep desired thickness. Add salt and pepper to taste. Before serving drizzle a little Garlic Gold Oil on top of each bowl of soup and a little sprinkle of the Garlic Gold Parmesan Nuggets. Enjoy!
Serves 4
