Pepper Soup with Balsamic Reduction
Ingredients:
Balsamic Reduction
- ½ cup Dark Balsamic Vinegar
- ½ cup Apple Cider vinegar (unfiltered, raw, organic is best)
- ¼ cup raw sugar (organic type is best)
Soup
- 3 tablespoons Extravagonzo Red Chili Culinary Oil
- 1 medium red onion, diced (1 ½ cups)
- ½ medium sweet potato, peeled and diced (1 cup)
- 1 medium Yukon gold potato, peeled and diced (½ cup)
- 1 large shallot, diced (½ cup)
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- 1 clove garlic, minced (1 tsp.)
- 6 cups low-sodium vegetable broth
- 2 large red bell peppers, diced (3 cups)
Instructions:
Balsamic Reduction
- Bring vinegars and sugar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
Soup
- Heat Extravagonzo Red Chili Culinary Oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.
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