Impromptu Veggie Soup
By Marco Girgenti
YIELD: Serves 4
2 yellow bell peppers
2 orange bell peppers
1 med green zucchini
1 med yellow zucchini
6 brussel sprouts, halved, stem removed
Optional: 1 tbsp olive oil
Rough chop all the vegetables into quarters.
Place everything in a large saucepan and add liquid to equal half of the total amount of vegetables; use water or stock.
1-2 tsp. of salt, or to taste.
Cover and bring to a boil.
Reduce to a simmer (still covered) for 30-40 minutes or until the vegetables are soft and well cooked.
Strain into a bowl and reserve the liquid stock.
Allow to cool slightly.
Place the vegetables into a food processor or high powered blender.
Blend and puree to desired consistency. If the mixture is too thick, gradually add some of the reserved stock.
Garnish with cracked black pepper and a sprig of parsley.
Helpful hints: Refrigerate or freeze the stock for use in another recipe.
This soup also works well using a pressure cooker method. Use just use a third of the liquid equal to the total amount of vegetables and set the pressure cooker on high for 6 minutes. Allow the pressure to release naturally; let it to sit and allow the pressure to subside on its own.