Spicy Red Pepper And Eggplant Confit Recipes
Recipe From epicurious.com
Categories Garlic Tomato Appetizer Side Roast Vegetarian Quick & Easy Eggplant Bell Pepper Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish!
Recipe From food.com
Provided by Starrah
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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