Sunday Lunch

May 5th, 2008 by joelle

3 Responses

Eileen Says:
May 6th, 2008 at 10:14 am
I knew you you had it in you to be Betsy!
Kim Says:
May 7th, 2008 at 4:01 pm
Here’s a great vegetarian soup recipe that I absolutely love:

Red Pepper & Pumpkin Soup:
Place the following in a small, glass baking dish: 3 red peppers, cut into large pieces and devoid of seeds; 1 sweet onion (or in your case, “Ick!” leave out the onions); 2 cloves garlic; and 2 Tbs olive oil. Bake for 45 minutes at 350 degrees. Dump it all in a blender and add a 15 oz. can of pumpkin (Not pie filling! I did that once…) and a can of white beans with their juices. Liquify. Add 1 can chicken stock. If your blender is over-full, work in batches. Transfer it all to a pot on the stove. Add a teaspoon of yellow curry powder and salt and white pepper to taste. If you like your soup a little thinner, add more stock. You can also add tomatoes to your veggie roast. Yum yum. Your Sunday Lunch idea sounds great! We sometimes end up exchanges desserts with friends on Sundays, but I think soup would be much healthier….
Kim Says:
May 7th, 2008 at 4:03 pm
Oops. You should use vegetable stock, not chicken stock. Sorry. I use chicken stock and heavy cream instead of vegetable stock and white beans, and I forgot to change it in the above recipe! Sorry!