2 Tablespoons olive oil
4 cloves garlic, peeled
½ a sweet onion
3 stalks celery
2 large carrots, peeled
1 medium Parsnip, peeled
1-2 red bell Pepper, seeded
½ of a small acorn squash, skinned
1-2 small russet potatoes, peeled
4 cups chicken broth*
1 teaspoon chicken boullion*
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon salt
1 teaspoon Herbs of Province OR
½ teaspoon each Rosemary & Thyme
1 bay leaf
½ cup heavy cream or half and half
sour cream-optional
Roughly chop garlic and vegetables.
Heat oil in a large pot.
Add peppers, skin side down (as many as possible),
and cook without stirring until they start to brown.
Add carrots, celery & garlic and saute for 5
minutes, or until onions are translucent, stirring occasionally.
Add other vegetables and broth and seasonings, stir well.
Bring to a boil, then turn down and simmer for an
hour.
After an hour, remove from heat and remove the
bay leaf.
Puree in the pot until the soup is smooth.
Add cream and mix in well.
Return the bay leaf and return the pot to heat, simmering
for another 30 minutes.
Serve with a dollop of sour cream -optional
Changing up the vegetables makes it interesting.
Try no peppers, or adding broccoli. Different
squash or more carrots. Also a pinch of yellow curry instead of the Herbs
of Province is delicious too!
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