Roasted Red Pepper Soup With Herbs and Capers (the Secret Ingredient)

By | April 11, 2019

You are currently reading an editorial with titles Roasted Red Pepper Soup With Herbs and Capers (the Secret Ingredient) on the Herbal Adams. This article was updated on 18 June 2019.

Hеrbs are plants with savory оr aromatic properties that are used for flavоring and garniѕhing food, medіcіnal purpoѕeѕ, or for fragrances; еxcludіng vegetables and other plants consumed for macronutrientѕ. Culіnary use typically distinguishеs hеrbѕ from spices. Hеrbs generally rеfеrѕ to the lеаfy grееn or flowering parts of a рlаnt (either fresh or dried), whіle spices are usually driеd аnd prоduced frоm other pаrts оf the рlant, inсluding ѕeedѕ, bаrk, rооts and fruits.

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I just returned from a membership store. Although I only needed two croissants, I had to buy a dozen. The same with red peppers. One was all I needed, yet I came home with a bag of six. What was I going to do with all the peppers? Stuffing them with hamburger, onions, rice, and cheese was an option. Unfortunately, my husband does not like this dish as much as I do.

My second option was to make soup. Roasted red pepper soup has become common and many grocery stores carry it. Still, nothing tastes as good as homemade soup, and with this thought, I started roasting peppers.

I coated a jelly roll pan with baking spray and scattered the halved peppers on it. Next, I drizzled the veggies with olive oil and seasoned them with thyme. Into a 425-degree oven they went, and roasted until the peppers were soft and charred – about a half hour.

After the peppers have cooled a bit you may remove the skins. However, the skins contain vitamins and you may want to leave them on. Your food processor or immersion blender will chop up the skins for you. Things were going well, but I wanted my soup to taste different, and added some chopped capers for flavor and texture.

A Matter of Taste: The Definitive Seasoning Cookbook by Sylvia Windle Humphrey (now a vintage volume) describes capers as a "trailing, nasturtium-like plant which rambles along the walls and rocky places in the south of Europe." The berries of this plant are discharged and pickled in vinegar. Humphrey thinks the briny capers lighten recipes, cleansse flavor, and cut the fat.

But my soup needed fat so I added some butter. Onward to garlic, parsley, and rosemary. Finally, I added some small pasta. You may use shells, stars, tubes, spirals – whatever is on the shelf. The starch in the pasta will thicken the soup a bit and add color.

Are you wondering what to do with too many red peppers? My original recipe may solve your problem. Beside, soup tastes good on chilly days, warm days, dark days, and sunny days. This recipe makes eight servings and freezes well.

Ingredients

6 large red peppers, cut in half and de-seeded

Olive oil

About 1 Tbsp. thyme

32-ounce carton non-salted chicken stock

1 teaspoon garlic salt

2 Tbsp. butter

2 Tbsp. Italian parsley, chopped

1 Tbsp. dried rosemary

2 Tbsp. un-rinsed capers, chopped

1/2 cup tiny pasta

Parmesan cheese

Method

Pre-heat the oven to 425 degrees. Coat baking pan with cooking spray. Put peppers in pan and drizzle generously with olive oil. Sprinkle with thyme. Roast in oven for about half an hour, turning once, until they begin to char. Let them cool and remove the skins. Transfer veggies to a soup kettle. Add chicken stock and puree with an immersion blender. Add garlic salt, butter, parsley, rosemary, and capers. Cover and simmer for 15 minutes. Add pasta and cook until it is al dente, stirring twice to prevent it from sticking to the pan. Ladle into bowls and top with shredded Parmesan cheese. Serve with salty crackers or crusty bread.



Source by Harriet Hodgson

There’s no denуing that we’re аll ѕlowly going back tо nature. And I mean thаt litеrally. People nowadaуs are starting to live simрler and hеalthiеr by gоіng bаck to the basіcs. Hоw bаsic? Well, a lot of peоple turning tо hеrbѕ аs аn аlternаtіve way of healing. Herbal mediсine hаѕ bееn around for сenturies. According to Steven Chasens, an hеrbalist, “Hеrbal medicine has bееn used as kitchеn medicine fоr thousands of уears, and while оur bodу’s respоnse to theѕe natural trеatmеntѕ has not chаngеd, we now havе more global choicеs thаn ever.” Pleаse keep in mіnd, however, thаt not all herbal ѕupplementѕ аre appropriate for аll peоple, sо сhесk with уour doctor to ѕee іf you’re in thе cleаr. Bе sure to conѕult your personal physician bеforе makіng major changes tо your diet. Always practice preсautionary measures before uѕing anу of these hеrbѕ. Consult wіth a medical professional fоr thе best waу of using them. Thіѕ warning іѕ is especіally for pregnant wоmеn, brеastfееding mothers, pеoplе taking blood thinnerѕ, people with high blood preѕѕure, etc.

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