Roasted Red Pepper Soup
Simple yet hardy vegetable soup. Naturally thicken with potato to make it Gluten Free. Substitute Vegetable stock to go vegan
Recipe Type: Chicken
Servings 4
Ingredients
6 red bell peppers –cut thick julienned
2 red onions –cut thick julienned
4 plum tomatoes –cut thick julienned
2 clove garlic minced
1 potato peeled, diced *
6 cup chicken stock
1 cup white wine (Chardonnay)
2 tablespoon olive oil
1 tablespoon Sea Salt
1 teaspoon White Pepper
2 red onions –cut thick julienned
4 plum tomatoes –cut thick julienned
2 clove garlic minced
1 potato peeled, diced *
6 cup chicken stock
1 cup white wine (Chardonnay)
2 tablespoon olive oil
1 tablespoon Sea Salt
1 teaspoon White Pepper
Directions
- Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Soup/Stew button. Set time to 15 min
- Add the red peppers, garlic and onion. Cook until they get soft 3-4 minutes then add tomatoes, and white wine cook additional 2-3 minutes
- Add the chicken stock and potato
- Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
- Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
Potato is used to give the soup body and naturally thicken with out flour and makes the soup gluten free.
