prepared by Vancouver Dubrelle
Culinary Institute

Roasted Red Pepper Swirl: In blender or small food chopper, puree pepper, chicken broth and garlic until smooth; set aside.

1. In a saucepan, heat oil over medium heat and cook shallots for about 5 minutes or until softened.
2. Add broccoli and chicken broth and bring to a boil.
3. Reduce heat, cover and simmer for about 20 minutes or until broccoli is very tender.
4. Pour into blender in batches, if necessary, and puree until smooth.
5. Return to saucepan and return to a simmer.
6. Slowly add soy beverage and heat through without boiling.
7. Add pepper and spoon into rimmed soup bowls.
8. Swirl about 1 tbsp of the Roasted Red Pepper Puree onto the soup and serve.

Prep Time: 20 minutes Cooking Time: 20 minutes Serves: 6

Nutritional Facts per Serving
Calories 95; Protein 6g; Total Fat 2g;Saturated Fat 0g; Cholesterol 0mg; Carbohydrate 16g; Fibre 3g; Sodium 374mg; Potassium 543mg

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