Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.

Ingredients

4 serv.

chicken broth↗3 cups
italian seasoning↗1 teaspoon
diced fennel1 cup
diced onion1 cup
diced peeled potato1 cup
roasted red peppers↗3 (12 ounce) jars
drained
vegetable juice↗1 cup

Step-by-step instructions

1
In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
2
Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
3
Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
4
Serve with a triangle of garlic toast on top!

Source: food.com

Original recipe ↗

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