The Recipes

Roasted Yellow Veggies Soup

I love bright, colorful foods in the heart of winter.  So much colorful food is in season in the summer, so I picked everything yellow and turned it into this great soup.

Roasted Yellow Veggie Soup


- 2 yellow bell peppers
- 1 c. frozen corn
- 1/2 yellow onion, diced
- 1 yellow squash, diced
- 1 clove garlic
- 1 red Italian chili, diced
- 3-4 c. chicken broth
- a few grates of nutmeg
- 1 T. honey
- salt
- pepper
- olive oil
- chopped pickled hot peppers for garnish

Preheat the oven to 400 degrees.  Put the bell peppers on a cooking  and roast them in the oven for about 45 minutes.  Leave the oven door ajar to allow some of the steam to escape.  Turn them periodically with tongs to let each side blister.  When they are roasted, put them in a bowl and cover them with saran wrap.

While the peppers cool, heat a light layer of olive oil in a dutch oven or soup pot.  Add the onion, season with salt, and cook for 7-8 minutes.  Add the garlic and chili pepper, stir for a minute, then add the corn and squash.  Season again with a little bit of salt and pepper.  Cook for 4-5 minutes, then add the nutmeg and honey.  Peel the majority of the skin off of the peppers and remove the seeds and ribs.  Roughly chop them and add them to the soup pot.  Add the stock and season with salt.  Simmer for 45 minutes.  Transfer the soup to a blender, or blend using an immersion blender.  Ladle the soup into bowls and spoon a little bit of the relish on top as garnish.