Ingredients
4 ServingsProduce
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Carrots 2
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Garlic Cloves 9
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Yellow Onion 1
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Red Bell Peppers 5
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Fresh Chives 1/3 cup
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Italian Parsley 2 Tbsp
Spices
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Kosher Salt 1 pinch
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Smoked Paprika 3 Tbsp
Dairy & Eggs
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Soft Goat Cheese 1/4 lb
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Heavy Cream 1/3 cup
Pantry
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Extra Virgin Olive Oil 2 Tbsp
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White Wine Vinegar 1/4 cup
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Black Pepper 1 pinch
Canned/Bottled Goods
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Vegetable Stock 6 cups
Preparation
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Prepare Veggies
Prepare ingredients.
- 2 , peeled, diced Carrots
- 5 , deseeded, sliced Red Bell Peppers
- 1 , diced Yellow Onion
- 9 , peeled Garlic Cloves
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Simmer Soup
In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.
- 2 Tbsp Extra Virgin Olive Oil
- 3 Tbsp Smoked Paprika
- 1/4 cup White Wine Vinegar
- 6 cups Vegetable Stock
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Prepare Herbed Goat Cheese
Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.
- 2 Tbsp , chopped Fresh Chives
- 2 Tbsp , leaves picked, chopped Italian Parsley
- 1/4 lb Soft Goat Cheese
- 1/3 cup Heavy Cream
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Purée
Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.
- 1 pinch Kosher Salt
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Serve
Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper & olive oil, if desired.
- 4 sprigs , chopped Fresh Chives
- 1 pinch Black Pepper
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 410 kcal | |
Total Fat | 21 g | 26% |
Total Saturated Fat | 9 g | 43% |
Unsaturated Fat | 12 g | |
Low Cholesterol | 35 mg | 12% |
Low Sodium | 700 mg | 30% |
Total Carbohydrate | 35 g | 13% |
Fiber Total Dietary | 7 g | 26% |
Sugars Total | 17 g | |
Protein | 18 g | 36% |
Excellent Source: Vitamin C | 238 mg | 260% |
Calcium Ca | 119 mg | 10% |
By Innit Culinary Team