Roasted Pecan Soup with Red Bell Pepper
|Olive oil||2 Tablespoon|
|Onions||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Potatoes||4 Large, diced|
|Water||4 1⁄2 Cup (72 tbs)|
|Lemon juice||1 Tablespoon|
|Ground toasted pecans/Pecan meal||1 Cup (16 tbs)|
|Red bell pepper||1 Small|
|Milk/Soy milk||2⁄3 Cup (10.67 tbs)|
1.Pick a soup kettle, add oil and saute the onion and garlic till browned
2. Add the potatoes and water, cover and simmer for 15 minutes
3.Stick a knife in the potatoes to check if cooked.Add more water if needed, to ensure the potatoes do not stick to bottom and burn
4.Pour the soup into a blender or processor, and blitz till smooth. Stir in lemon juice, ground pecans, and salt and pepper to taste.
5 Let the soup sit while working on the remaining ingredients
6.Take the bell pepper and roast until skin is charred.
7.Rinse under cold water, remove the stalk,seeds and skin.Mash well and mix with milk or soy milk.
8.Heat soup and pour into bowls, and spoon the red pepper mash on top.