Description
A delicious and colorful bisque
Ingredients
Scale
- 4 yellow bell peppers
- 3 cups fresh corn, cut from the cobs (from 3–4 cobs, depending on the size)
- 1 tablespoon coconut oil
- 1 medium-size Vidalia onion, diced
- 3 cloves garlic
- 2 hot red chiles, seeded and sliced thinly
- 1 yellow summer squash, cut in half lengthwise and sliced thinly (about 3 cups)
- 3–4 cups vegetable broth (I used 4)
- 1 1/2 teaspoons salt
- 1 (14 ounce) can coconut milk (lite is fine; I used regular. I also had a 13.5 ounce can instead of 14)
- 1 tablespoon pure maple syrup
- Juice of one lime
- good pinch nutmeg
Instructions
- Roast the peppers. I did this during Meghan’s nap time to cut down on the dinner-time crunch. It can be done up to a day ahead. Here’s how you do it:
Pre-heat the oven to 375 degrees. Cut the stems off and pull out the seeds. Place them on a rimmed baking sheet, covered with parchment paper if you prefer. (Makes for easier clean up) Bake for 40 minutes, turning them once. The peppers should be very soft and collapsed*. Carefully place them in a plastic bag and let them sit for about 30 minutes. This will allow them to steam and make peeling away the skin easy. Remove them from the bag, peel, and roughly chop. If you aren’t making the rest of the recipe now, put them in an air-tight container and refrigerate until ready to use.
*I didn’t let mine roast long enough AND I forgot to turn them during the cooking time. I’ve roasted peppers before and it’s never been difficult to remove the skins, but this time it was. Make sure they are ready and you remember to turn them! Here are my before and after pics, but remember, they weren’t actually ready. 🙂 
- And here they are in the bag:
-
- Preheat a soup pot over medium-high heat. Add the coconut oil and allow it to melt. (Or if you are using olive oil, as I’m sure some of you are, let it heat a bit) Saute the onion until it is soft and translucent, about 5-7 minutes. Add your garlic and chiles and saute about another minute. Then add your corn and squash. Keep sauteing, about 5 more minutes, until you see the moisture coming from the squash
- Add the roasted peppers, vegetable broth, and salt. Cover the pot and bring the mixture to a boil. Then, lower the heat and simmer, covered, for another 20 minutes.
- Add the coconut milk and puree the soup. It is handy-dandy if you have an immersion blender. I do, however, when it was time for this step I discovered the battery needed charging. Booo! Instead, I had to transfer to the big blender and puree in batches. Oh, well.
- Allow the soup to heat through again. Add the lime juice, maple syrup, and nutmeg, stir, and it’s ready to serve!
Notes
adapted from Veganomicon
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 19.7g
- Sodium: 877mg
- Fat: 18g
- Carbohydrates: 46g
- Protein: 8.3g