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Rosted Peppers and Nasturtiums Soup
Roasted Peppers and Nasturtiums Soup

Ingredients:

  • 6  red peppers, roasted, seeded and cooled 
  • 2 med sized crushed fresh tomatoes (crushing by hand is fun!)
  • 3 cups water 
  • 3 cups broth (vegetable or meat based)
  • 1 cup of flowers and leaves from washed nasturtiums 
  • 1 tablespoon of lemon juice (optional)
  • leaves from 2 sprigs of fresh thyme 
  • salt (sea salt is best),  and freshly ground pepper 
  • Sour cream
Directions:

  • In a food processor, or by hand, puree peppers until smooth.
  • Place in saucepan  with broth/water, tomatoes and lemon juice
  • Heat thoroughly on low heat about 5 minutes
  • Mince nasturtiums and add to soup
  • Add thyme
  • Add a small amount of salt and freshly ground pepper
  • Cook for another 5 minutes to allow flavors to meld together
  • Serve hot or cold with a dollop of sour cream
  • You can also skip the sour cream and add tablespoon of vodka if serving cold, stirring it in.
Posted By: Head Cook
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