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Broccoli Roasted Red Pepper Soup

This recipe is from Beth Ginsberg, Executive Chef at the Milken Family Foundation.

• 1 tbsp olive oil
• 1 medium onion (sliced)
• 6 cups chopped broccoli (florets and steamed)
• 2 roasted red peppers
• 6 cups vegetable or chicken stock
• ½ cup rolled oats
• to taste – sea salt
• to taste – pepper

1. Sauté onion in olive oil until clear.
2. Add broccoli and sauté for 3 minutes on low heat.
3. Add red pepper, stock and oats.
4. Cook at low heat until oats are creamy about 20 minutes.
5. Puree in a Cusinart or blender.
6. Season to taste with sea salt and pepper.
7. Serve hot.


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