Monday, September 24, 2012

Recipe Monday

Kyle loves creole seasoning. Whenever we have it in the house it ends up on everything. This time I decided to beat him to it and to just make a soup based around it. 


Start by washing your red peppers and taking out the stems and seeds. Just cut them in half, that's good enough. I used 3 red peppers. 

Cover your peppers with a little bit of olive oil and flatten (skin side up) onto a cooking sheet. 

Generously season the peppers with the cajun seasoning of your choice. Heck, you can even just use a blend of spices to make your own! Place this in an oven preheated to 450°F for approx. 30 minutes. 

You want them to blacken a little, but don't burn the whole pepper! Once you take them out of the oven, wrap them up in foil and set them to the side. 

Dice up 1 whole onion.

Put the onion in a large pot along with 1 tablespoon olive oil and 1 tablespoon of the cajun seasoning. Saute for a few minutes or until your onion becomes translucent. 

Add in 2 cups of vegetable broth. 

Remove your peppers from the foil and the skin should be easy to peel off at this point, thanks to the steam. Be careful, don't burn your fingers. You heard it here first.  Once you've removed the skin, add the peppers to your pot. Leave that over a medium-low heat to simmer for awhile.

In the meantime, cook up 1 cup of rice (1/2 cup dry). Don't feel like you have to use white rice. Afterwards, I decided that quinoa would have been a great idea to add a little more protein to this dish. 

Once your soup has simmered for awhile, use a hand blender or transfer to a blender and blend it all together. I just let my soup simmer during the time it took my rice to cook (approx. 20 minutes). 

Add in 1 cup of half and half and continue to blend together until all the large chunks of pepper and onion are gone. You can leave as many or as few chunks as you'd like. 

Add your cooked rice straight into the pot. Give it a good mix. 

Then you're done! Let me tell you something about this soup. I love it. I officially love it. Is it too soon to say that? It's spicy, but has a sweet and creamy taste to back it up. 

I thought making this soup was a nice way to welcome in fall...even though it was 100°F yesterday.
Do me a favor. If it's nice and chilly where you are then make a bowl of this, curl up in a comfy sweater, and enjoy it for me. 

 Until next time.


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