Sopa da Titia

 

 So a few weeks ago I made this simple red pepper and potato based vegetable soup, I had my Mom send some over to my sisters house and My Niece  the cutie loved the soup. She is probably the soups biggest adorer. The original I made took Israeli couscous, unfortunately I have none in my pantry at the moment and used alphabet pasta instead. In addition to this soup being yummy, it is also a healthy soup, loaded with veggies…

Ingredients serves 4-6

1 red pepper, diced
4 stalks of celery, sliced
2 medium potatoes, peeled and diced + 1 medium potato peeled and diced, saved for later
2 garlic cloves, sliced
2.5 L chicken or vegetable stock
2 cups broccoli florets,
1 large carrot, peeled and grated
1/3 cup +2 tbsp small pasta
1/3 cup milk
1 heaping tbsp all purpose flour

Place the pepper, celery, 2 medium potatoes, garlic, and stock in a large pot and bring to a boil, reduce the heat and simmer for 15 minutes, until the vegetables are tender. Remove the pot from the heat.

Puree the soup in a blender or in the pot using a hand held blender until smooth. Add the remaining diced potato, broccoli, grated carrot, and pasta to the soup and continue to simmer for 15 minutes, stirring occasionally  until the vegetables and pasta are tender.

At the last minute, combine the milk and flour in a small bowl, pour into the soup and simmer the soup for 2 minutes.
Season with salt and pepper and a sprinkle of dry basil.