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Parve
Medium
8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
No Diets specified
Submitted by Judy Kleiman
This is a family favorite! My family go crazy when I make it. The intense flavor is a winner!! On a special occasion like when my boys are home from yeshiva I will make this soup on Friday night.
3 parsnips – peeled and cubed
3 leeks – cleaned and sliced
1 Spanish onion, chopped
1 whole head of garlic, top cut off
8-10 red peppers – tops off, cut in half
1/2 cup olive oil for drizzling and brushing
1 t kosher salt
Pre-heat oven to 180 degrees C (350 degrees F).
Spray a large baking sheet with cooking spray. Place chopped onions, cut leeks and cubed parsnip on tray and drizzle with some of the olive oil. Place garlic head in corner and drizzle with olive oil. Place halved peppers skin-side up on top, then brush with olive oil all over skin with pastry brush. Bake on 180 degrees C for 1 hour. When finished baking, leave in oven with door closed for another hour till cooled.
Take out and peel the skin off the peppers (this should peel easily). Pop out the garlic cloves from the peel. Put peeled peppers , garlic and all vegetables into a pot and cover with water. Bring to the boil and simmer for 1/2 an hour to 40 minutes. Blend with immersion blender till smooth.
Serve with fresh parsley or leftover challah croutons: Prepare a baking tray with cooking spray. Take leftover challah, cut into cubes, spray with cooking spray and sprinkle with a small amount of salt and garlic powder. Bake for 20 minutes.
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