Roasted Red Pepper Puree

SERVES 6

INGREDIENTS

5 red bell peppers

3 T olive oil

1 large yellow onion

4 cloves garlic

3 c vegetable stock

2 t ancho chili powder

1 c greek yogurt

1/2 lemon, juiced

salt and pepper

1/2 c fresh basil, chiffonade

feta cheese

1. Cut the bell peppers in half. Remove the stems, seeds, and membranes. Place the pepper halves, skin side up, on a foil-lined baking sheet. Flatten the peppers with your hand. Broil the peppers for 10 minutes or until the tops are lightly blackened. Remove from the oven and set aside.

2. Meanwhile, in a large pot, sauté the onion with the garlic until onions start to soften. 

3. Add the peppers, vegetable stock and ancho chili powder to the pot. Bring to a boil then turn heat to medium-low and simmer for 20 minutes. Remove from heat. 

4. Puree in a blender in batches. Return to pot. 

5. Whisk in the greek yogurt, lemon, salt and pepper. 

6. Serve topped with basil and a generous amount of crumbled feta cheese. 

(To make this vegan, substitute the greek yogurt for 1 large boiled russet potato or 1 c vegan cream cheese, blended with other ingredients. Omit the feta or replace with a cheese substitute.)