A Pick of Peppers

Fall is here and so are those cooler evenings. I imagine you’re looking for a little something to warm your bones. Did you know that, along with the leaves falling, it’s also pepper-picking time in the Valley?

Our special this week features freshly-picked, Valley-grown peppers to put a little heat on your tastebuds and hold off that cold weather. You’ll be sure to love my Delightful Roasted Red Pepper Soup. To begin with, I take as many vegetables as possible, but store bought is fine. You’ll need:

4 Red peppers

6 roma tomatoes

4 carrots

1/2 yellow onion

1 garlic bulb

1 teaspoon of olive oil

Salt and pepper to taste.

Bake in the oven at 425 degrees Fahrenheit for 40 minutes.

Take your baked vegetables and mix it together in a blender. Add 2 cups of vegetable or chicken broth.

I guarantee you’ll love this great fall soup. Give it a try and let me know what you think.