Ingredients

Adjust Servings:

	1 Yellow Bell Pepper
	1 Orange Bell Pepper
	2 Tomatillos
	1 Carrot
	1 (without leaves) Celery
	1 (yellow or white) Onion
	1 Red Onion
	3 Garlic Cloves
	6 cups, or Vegetable stock Chicken Stock
	2 tsp Adobo Chili Powder
	1/2 tsp Cayenne Pepper

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Roasted Pepper & Tomatillo Soup

Name: Roasted Pepper & Tomatillo Soup
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Yellow Bell Pepper: 1; Orange Bell Pepper: 1; Tomatillos: 2; Carrot: 1; Celery: 1 (without leaves); Onion: 1 (yellow or white); Red Onion: 1; Garlic Cloves: 3; Chicken Stock: 6 cups, or Vegetable stock; Adobo Chili Powder: 2 tsp; Cayenne Pepper: 1/2 tsp

Bold flavors. Big health benefits.

Features:

Cuisine:

American

Ingredients

1 Yellow Bell Pepper
1 Orange Bell Pepper
2 Tomatillos
1 Carrot
1 (without leaves) Celery
1 (yellow or white) Onion
1 Red Onion
3 Garlic Cloves
6 cups, or Vegetable stock Chicken Stock
2 tsp Adobo Chili Powder
1/2 tsp Cayenne Pepper

Directions

Steps

1 Done	Roast the Vegetables Preheat the oven to broil. Peel off the skins of the tomatillos. Rinse and cut them into large chunks. Put them on a baking sheet. Do the same with the onions, carrots and garlic cloves, as well as the bell peppers but discard the seeds. Brush the vegetables lightly with oil (I prefer olive oil). Bake for about 10 minutes.
2 Done	Cook the Pepper Tomatillo Soup Put the chicken stock in a pot on medium heat. Dice the celery stick and add to the stock. Add the roasted vegetables, the adobo chili powder and the cayenne pepper. Let simmer for 15 - 20 minutes.
3 Done	Purée the Pepper Tomatillo Soup If you are using an immersion blender, purée the soup directly in the pot. Otherwise follow the manufacturer's directions for your blender for hot liquid. Serving suggestions: fresh cilantro, sour cream and corn tortilla chips.