This is super fast, super tasty, and super healthy. Hooray! While I was at the grocery store, I had a craving for red peppers, and decided I wanted to make a red pepper soup for lunch tomorrow. So, I grabbed some peppers, some zucchini, and decided to see what would happen.
- Coat heavy bottom soup pot with olive oil. Saute onions over medium heat for 5 minutes, until they start to soften. Add the crushed garlic and saute for a few more minutes, covering the pot, and stirring occassionally to prevent sticking.
- Add chopped zucchini and turnips, stir to mix, and saute for a few more minutes.
- Pour in water or stock, bring to a boil, then reduce to a simmer. Cook over low heat until zucchini and turnips are nearly soft.
- While zucchini and turnips are simmering, rinse the jarred red peppers, and chop coarsely. If roasting your own, start roasting them before you put the onions on to saute, so they can be ready by the time your zucchini is soft.
- Add red peppers, and simmer a few more minutes to let flavors meld.
- Turn down heat, and puree with immersion blender or blender until smooth.
- Add basil, marjoram, salt, and pepper to taste, and return to low heat on stove top. Bring to a simmer.
- To thicken soup, dissolve 1 tsp of arrowroot starch in a few tablespoons of water, and add to simmering soup. Stir in until well mixed, and watch it thicken! Never add straight arrowroot powder to whatever it is you are trying to thicken - it will not dissolve and will just make weird chunks. Always dissolve it in a little liquid first.
- Let soup simmer over low heat a few more minutes, then serve! Soup will continue to thicken slightly as it cools.
UPDATE 3/9/09: a few weekends ago I had some friends over and needed some party food; I had some of this soup leftover. I mixed it with some crumbled goat feta, roasted garlic cloves, and minced roasted red pepper until it was thick, and served it as a dip for vegetables. It was a hit! Everyone wanted to know what recipe I used for my awesome dip. Hoorah!
As a general note, leftover pureed soups make GREAT dips - blend them with beans and make hummus-style bean dips, mix them with crumbled cheese to make cheese dips, add mashed squash or sweet potato to make thick vegetable dips. Get creative and use those leftovers!!!!