Roasted Yellow & Red Pepper Soup

This soup is so amazing and has a really high amount of vitamin C.

4 yellow bell pepers
2 red bell peppers
1 quart chicken stock (4 cups)
salt & pepper

Pre-heat oven to 400F. Place peppers in a shallow baking pan and roast for 20-30 mins, turning occasionally, until the skin has darkened and seperated. Put the peppers and any juice that has accumulated into a bowl, cover tightly and set aside. When the peppers have cooled, peel and seed them (do not do this in water).

Puree the peppers & any accumulated liquids in a blender. Pour puree into large pot, add chicken stock. Bring to a boil, salt & pepper to taste. Serve hot.

Serves 4

Enjoy,
Myrna