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Family Kitchen
Simple Fall Soup: Artichoke and Roasted Red Pepper Soup
As the weather is turning cooler SOUP is being served more often. We’ve already shared a few like: CREAMY CORN SOUP, CREAM OF TOMATO SOUP , even a spooky one for Halloween SORCERER’S SOUP complete with avocados. Now we’re pairing two ingredients that you might not think to put together but that work beautifully: artichokes and roasted red bell peppers! You can find the recipe after the jump.
Artichoke and Roasted Red Pepper Soup {Adapted from Blendtec‘s Lifestyles Recipe Book}
What you’ll need:
1 tablespoon unsalted butter
1/4 small onion – minced
2 cloves garlic – minced
1 1/2 cups chicken stock
1 cup milk
1 cup canned chickpeas – drained
1 cup canned artichoke hearts – drained
1 cup roasted red bell peppers – chopped
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
What to do:
1. Into a medium sauce pan add butter. Heat over medium – high heat. Add onions and garlic. Saute until softened.
2. Into your blender add: chicken stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture. Pulse until it’s to your desired consistency.
3. Transfer mixture to sauce pan and heat through.
Read more from bell’alimento {Paula} on her FOOD BLOG, TWITTER & FACEBOOK.
Looking for more hearty soups? Try these cold-weather-ready recipes!
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1 Comment
Liz commented on Mar 16 12 at 1:06 pmHoly cow this is good! I made it without the milk and used a whole can of garbanzo beans (which I think is like 1.5 cups?) and it was amazing. My 18 mo. old loves it, too!
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