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October 8, 2015


This week Joaquin came through and so did the rain.  To add to the joy the temps dropped. I am not defeated — I made soup.  I was looking for acorn or butternut squash but noticed the sizes are rather small and the prices are rather large so I purchased diced sweet potato.  Earlier we had roasted sweet potato and the roasted broccoli for dinner.  So after a long hard day of volunteer work I came into a chilly house and decided what a great time for soup.


The main ingredients I needed to start the pot of creativity were the roasted veggies in the fridge and a jar of roasted red peppers.  Using a large heavy pot I heated a small amount of EVOO and then added diced bell pepper, roasted broccoli, and the diced roasted sweet potato when the oil started to sizzle.  Use approximately one half of the roasted bell pepper slice and add this to the pot also.  Season the pot and taste.   Everything from here on is according to taste.

Here is a complete list of the ingredients used:

Roasted sweet potatoes

Roasted broccoli

Diced bell pepper (½ of a large pepper)

Jarred roasted red peppers (reserved liquid)

Cooking stock

Fresh horseradish

Plain yogurt(a vegan source can be used)

MSS or seasoning of your choice

Once the veggies are sautéed and seasoned add the cooking stock and reserved liquid from the roasted peppers.  Grate horseradish, about a tablespoon, and add to the pot.  Bring the pot to a hard boil and lower the heat before adding the yogurt.


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