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Leek and Roasted Red Pepper Soup

Leek & Roasted Red Pepper Soup

Leek & Roasted Red Pepper Soup

I saw this recipe on “Totally Vegetarian” which runs weekly on PBS.  It’s a pretty good show, though I wish Tony Fiore would post the show’s recipes on the website.  Only some of them are there, and this one was not, but I stole it from her book on Amazon.

The soup was pretty good, though I am not sure I will make it again.  She recommended roasting the peppers yourself, and I would probably not do that again, for this recipe anyway.  I bet they’re a lot cheaper in the jar.  I used coconut water, which is what is left after you steal the cream for ice cream.

With that rave review, here it is:

Saute the following 10 minutes:

  • 2 T olive oil
  • 2 T margarine
  • 4 c leeks, rinsed and chopped
  • 5 peppers, roasted, or a 24-oz jar

Add 4 – 5 cups water and simmer 30 min.  Let cool 10 minutes and puree.  Add

  • 1 c coconut milk
  • salt and pepper to taste

Reheat if necessary.

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