Broccoli & Red Pepper Soup

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Ingredients

• 2 lbs. broccoli
• 1/3 C white rice
• 1 1/2 t salt
• 2 qts. vegetable broth
• 3 med. roasted red peppers
• 1 T olive oil
• 1 med diced onion
• 3 cloves minced garlic
• 1 T chopped tarragon
• 1/2 t thyme
• Pinch of cayenne
• 1/2 t cider vinegar
• 1/2 t umeboshi vinegar
• Juice of one lemon

Preparation

Step 1

Trim & peel broccoli stems; then coarsely chop. Set florets aside. In large pot, combine broccoli stems, rice, 1/2 t salt & 2 qts. of broth. Bring to boil; reduce heat to lo & simmer 20 min. Add florets & simmer 20 min more.
Process red peppers; add 1/2 t salt & 2 T broth. Set aside
In large skillet heat oil over med-hi heat. Add onion & cook, stirring often, til softened, @ 3 min. Stir in garlic, tarragon, thyme & cayenne. Add broccoli mixture & simmer 10 min.
Transfer soup to processor & process til smooth. Return soup to pan & stir in 1 C red pepper puree, both vinegars & lemon juice; warm thru. Reserve remaining pepper puree for garnish.

Cal 252 October