Veggie Love

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by Hannah (BitterSweet)
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Come Valentine’s Day, it would seem that one edible aphrodisiac is on the mind and one only; Chocolate. While I may have my own chocolate-covered plans as well, it’s a crying shame that vegetables are barely even considered when it comes time for a seductive or romantic dinner.

Light, fresh, and invigorating foods should be what’s on the menu, and what could fit the bill better than those much-maligned vegetables? Thank goodness for Vegetable Love 2009, which asks everyone to think of sexy veggie recipes for the holiday.

For an occasion such as this, I tend to think that simplicity should reign, lest that complicated unchicken cordon bleu ends up burning in the oven while you’re busy fussing over the already over-reduced pan sauce you’re making on the stove. Nope, I’ll stick with something fool-proof and guaranteed to satisfy, thank you very much!

Roasted red pepper soup is certainly nothing extraordinary in and of itself, but with a simple garnish of “sour cream” hearts, this unassuming starter is sure to kick of your meal on the right foot. Flavorful without being heavy or cloying like many pureed soups can be, this one definitely won’t weigh you down.

Yield: Makes 1 - 2 Servings

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Flavorful without being heavy or cloying like many pureed soups can be, this one light starter won’t weigh you down.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 Large Red Bell Peppers
  • 2 Cloves Garlic
  • 1/4 Medium Onion
  • 1 1/2 Cups Vegetable Broth
  • 1 Bay Leaf
  • 1 Teaspoon Balsamic Vinegar
  • Salt and Pepper

Instructions

  1. Preheat your oven to 450 degrees, and place your peppers on a baking pan lined with a sheet of aluminum. Roast for 25 – 30 minutes.
  2. Meanwhile, smash your cloves of garlic and roughly chop the onion. Move them into a medium saucepan, and add in the broth and bay leaf. Set over medium heat and simmer for about 20 minutes, until the onions are translucent.
  3. Once the outsides of the peppers are nicely charred, pull them out of the oven and crimp another sheet of aluminum on top to form a nice little package. Let it rest for 10 minutes to steam. Peel the skin off and remove the seeds and membrane. Transfer the cleaned peppers into your blender or food processor. Remove the bay leaf from the broth, and pour the contents of the saucepan, along with the vinegar. Thoroughly puree until completely smooth, and add salt and pepper to taste.

Notes

To make the hearts or just a creamy topping to swirl in, mix together 2 tablespoons of vegan sour cream and 1 teaspoon of plain non-dairy milk until smooth. Transfer the mixture into a small piping bag or squeeze bottle. Squeeze two small dots right next to each other onto the surface of the soup, and then drag a toothpick right down the center, between them. Wipe off the toothpick between hearts to keep it clean and separate.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 651mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

58 thoughts on “Veggie Love”

  2. Where?!? Oh where?? Does all this creative genius come from?? Those hearts are the sweetest thing I’ve ever seen! I’ve already done my menu for the week (and, of course, didn’t even realize it was ♥ Day on Saturday), but I’ll tuck this one away for my wedding anniversary in April :-)

  20. I love a good red pepper soup! And your little hearts are to die for <3 (I think I got that right–not so up to date on emoticons!)

  25. Hi,
    Although I am not a vegan, I really enjoy reading your blog. I copied some of your recipes for a friend of mine who is on a gluten free diet, due to health issues. She loved every single one of them. Not only are you a very good cook, but you also write very, very well! Thank you for these wonderful postings and unique photos. Go Hannah!

  32. Why do I visit this blog……

    Because I get inspired to cook with more care, to enjoy my cooking duties, to decorate my food and to enjoy the great variety of vegan foods available.

    Being a knitter and crocheter I love the crocheted and knitted characters.

    But most of all I feel like I have a friend who shares my strongest beliefs (vegan). I live in a small town and lack vegan connections. I recently discovered blogs and have my favorites, off which this is one. They have become to me like family members who I can “visit”. They give me the support I need to continue to work for the helpless animals with a positive attitude. What a blessing each of you are.

    Thank you so much.

    Harriet

  42. This Soup is just AWESOME!!
    I LOVE the colours and the little hearts, very appropriate for Valentine’s Day.
    Good luck!
    :)

  49. Beautiful picture! Love the colour of the soup, and the hearts are the cutest! An easy recipe as well! P E R F E C T ! :)

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