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Roast Pepper Soup


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.



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.