Soup n' Santa (Meatless Monday)

The photo of the Roasted Red Pepper Soup with Pesto Trees in a Holiday Favorite Supplement to Food Network Magazine was enough to convince me to try this tasty recipe.  This was so good and so much fun!

Roasted Red Pepper Soup with Pesto Trees
(Serves 3)

Soup
3 Red Peppers
Broil for 7 minutes, turning.  Place in bowl.  Cover with plastic wrap.  Set aside.

1 teaspoon Olive Oil
1 Celery Heart with leaves, diced
1 Small Carrot, peeled and diced 
1 Spring Onion, white and light green parts only, diced
Saute over medium heat for 7 minutes, stirring occasionally.
Move vegetables to one side of pan.
Add to other side:
1 Tablespoon Tomato Paste
1 teaspoon Thyme 
Heat 2 minutes, then stir to combine.  
Add:
Cooked Red Pepper, skins and seeds removed, diced
2 cups Low Sodium Vegetable Broth
1 small Potato, peeled and diced
Bring to a boil and gently boil for 35 minutes.  
Blend and keep warm.

Pesto
1 small head Broccoli
Bring a pan of water to a boil.  Place broccoli head side down in water and boil for 2 minutes.  Remove and immerse in ice water.  Pat dry.
Add flowers to food processor, along with
1 teaspoon Olive Oil
2 Tablespoons toasted Almonds
1 Garlic Clove 
2 Tablespoons Parmesan Cheese, grated
Process until fine.

Trees
1 Pita Bread, halved
Cut bread into trees with cookie cutter.  Toast.
Add pesto to trees, then float in hot soup.

The Pear Chutney recipe was inspired by Eating Well.  

Pear Chutney
(Serves 2)

2 Pears, peeled and diced in 1/2 inch pieces
1/4 cup Water
2 Tablespoons Rice Vinegar
1 inch Ginger piece, peeled and sliced
1 Star Anise Pod
1/2 teaspoon Five Spice Powder
1/4 cup Fresh Cranberries
Simmer for 20-25 minutes.  Serve warm.

Have a great week!