Roasted Yellow Pepper and Corn Bisque

Posted: March 21, 2011 in gluten-free recipes, vegan recipes
Tags: ,

source:  Veganomicon, Moskowitz & Romero

vegan, -gluten

This is obviously a summertime soup, and I just put peas, beets, and greens seeds in the ground today.  However, I like the idea of color food.  Years ago, a group of girlfriends and I would do round robin ‘color parties’, at which all potluck food and drink would be a single color.  The green party had grasshoppers and an array of (only green) veggie dishes.  The yellow party had lemon drops and banana things, summer squash dishes, etch.  There was a blue party where we kinda cheated and had a chili with navy beans, and a blue cake.

It’s dorky, but it was fun.

So, M&R’s yellow soup has a sprinkling of red, and I chose a yellow “jalapeno”.  Yellow soup.  I got nothin against monochromatic food.

  • 4 yellow bell peppers
  • 3 cu fresh corn and of course, all I had was frozen
  • 1 med size yellow onion, diced
  • 3 cloves garlic
  • 2 hot red chiles, sliced thinly or 2 yellow jalapenos if you like monochromatic food
  • 1 yellow summer squash, sliced thinly (~3c)
  • 3 -4 c veggie broth
  • 1 1/2 tsp salt
  • 1 can (14 oz) coconut milk  I used light
  • 1 tbsp maple syrup
  • juice of one lime, to taste
  • 1 whole nutmeg I didn’t have a whole nutmeg, and am on a timeline today, so I used the ground spice

Prheat oven to 375.  Cut stems off peppers and pull out seeds.  Place on a sheet and bake for 40 minutes, turning once (or every 15 mins or so, to roast evenly).  Peppers should be soft and collapsed.  When done, place in a plastic bag about 30 minutes.  This will steam them, and the skins will come off easily.  Or less than 30 minutes, and rinse under a little cold water. Roughly chop.

Preheat a soup pot over med-high heat.  Saute onion in oil until translucent.  Add garlic and chiles, saute another minute or two.  Add the corn and squash, cook 3 – 5 mins (with fresh corn presumably, this took closer to 10 frozen).  Add roasted peppers, broth, salt.  Cover and bring to a boil.  Once there, lower heat and simmer for 20 mins, covered.

Add coconut milk and puree the soup, either with immersion blender or by cooling and transferring to food processor in batches.  (Guess which I did?)

Let soup heat again, grate nutmeg directly into soup.  Add syrup and lime, stir, serve!

It’s a cross between corn chowder and roasted pepper soup and it rocks!

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Comments
  1. Sounds really yummy!!!

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