SUPERFOOD // RED PEPPERS:
Bell peppers contain antioxidants that delay the onset of dementia and cognitive impairment by increasing blood flow to the brain. There are also numerous vitamins and minerals as well as fibre that benefit your health.
Recipe by Rose Reisman
- 2 red peppers
- 2 yellow peppers
- 2 tsp vegetable oil
- 2 tsp minced garlic
- 1 1/2 cups chopped onions
- 1 1/4 cups chopped carrots
- 1/2 cup chopped celery
- 4 cups chicken or vegetable stock
- 1 1/2 cups diced, peeled potatoes (or sweet potatoes)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped fresh coriander, dill or basil [garnish]
- 1/4 cup lower-fat plain yogurt [garnish]
- 1 Preheat oven to broil.
- 2 Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
- 3 In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
- 4 Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl.
- 5 Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl.
- 6 To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Garnish with coriander or basil, add a dollop of yogurt, and serve.