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Oil Free Potato and Red Pepper Soup with Balsamic Reduction
Red, Velvety Soup made from Red Peppers and Potatoes with Balsamic Bliss

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Oil Free Potato and Red Pepper Soup with Balsamic Reduction

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Ingredients

Adjust Servings:
1 small, diced Red Onion
1 small, diced White Onion
1, minced Shallot
1 peeled, and diced Sweet Potato
3 medium, seeded and diced Red Pepper
1 medium, diced Yukon Gold Potato
3 cloves, minced Garlic
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Pepper
1/2 teaspoon Red Pepper Flakes
6 cups Organic Vegetable Broth
Balsamic Reduction
Balsamic Vinegar
Agave

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Cuisine:

Red, Velvety Soup made from Red Peppers and Potatoes with Balsamic Bliss to comfort you on a cold day

  • 50 minutes
  • Serves 4
  • Medium

Ingredients

  • Balsamic Reduction

Directions

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This velvety red soup is a beautiful accompaniment to any meal or a meal in itself. It contains no oil or any other added fat. Instead, it is made from only organic, vibrant vegetables and spices. Sweet potatoes  and Gold potatoes are an excellent source of vitamin A, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.The fall and winter are the perfect seasons for soup, because it is hot and comforting. Red Bell Peppers contain the highest amount of Vitamin C concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.

I love soup because it is low in calories, yet hearty and filling. I can make it ahead of time and prepare several days of lunches in advance, and everyone in my house loves soup. Soup in our house comes with memories of coming in after playing in the snow, and floating crackers to see who’s would sink first. It comes from days when someone is home sick comforted by hugs, mom’s soup, a blanket, and watching the Price is Right. And it comes from  memories of helping my mom in the kitchen coming up with fun recipes we could call our own. Soup means comfort; soup means warmth; soup means love.

This savory and slightly spicy soup welcomes  the sweet balsamic glaze to create a sweet and savory sensation in your mouth. If you don’t like it spicy, leave the red pepper flakes out, or add them sparingly at the end.

 

Steps

1
Done

Soup Base

Saute onions, garlic and potatoes in a stock pan with a few tablespoons of vegetable broth; do not use oil.
Cook for approximately 10-15 minutes, until onions are translucent and potatoes begin to soften.
Add salt, cumin, pepper, red pepper flakes, and garlic.
Stir.
Add red bell pepper and vegetable broth
Reduce heat to simmer and cook uncovered for 30 minutes

2
Done

Balsamic Reduction

Combine balsamic vinegar and agave in a small sauce pan.
Cook on low until it thickens.
Stir occasionally.
This should take approximately 15-20 minutes

3
Done

Blending Soup

Using a high speed blender, blend the soup in small batches
Be VERY careful; it is hot
I use a measuring cup and transfer it that way
Blend in batches and return to pan until all soup is creamy velvet red

4
Done

Serve

Ladle soup into bowl.
Using the balsamic reduction, drizzle in a zig zag to make a pattern.
Serve with crackers

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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