The giant pot will once again be used..
In the pot put:
1. Three liters of either chicken broth or veggie broth. I prefer chicken, though if you want to make this real vegetarian soup then use the veggie
2. Four medium sized potatoes cut into 1.5-2 inch chunks
3. Eight sticks of celery chopped into 1 inch pieces
4. Ten large carots, peeled and chopped into 1 inch pieces
5. One tablespoon of jalapeno pepper flakes from that insane jar that Gina sent (I like two tablespoons, but you probably won’t)
6. Two pinches of rosemary
7. Ten turns of the pepper mill
Let the pot start to simmer while you:
Take two medium zuccini, cut into long slices, and place on the barbecue for 10 minutes. Cut into 1 inch pieces and add to the pot.
Remove the core / seeds from one red pepper, one yellow pepper, one green pepper, and one orange pepper. Slice half of each into small strips and place on the upper grill of the barbecue for about ten minutes.
Put the other half peppers directly onto the grill with the inside face up, and slather some goat cheese on them. Put the strips into the pot, and eat the goat cheese-peppers for lunch while your soup is cooking.
Take one red onion, one white onion, and one yellow onion, and do the following with each:
1. Put some extra virgin olive oil in a fry pan
2. Cut half the onion into super thin slices
3. Dice the other half
4. Add the onion (both halfs) to the pan
5. Liberally sprinkle cayenne pepper all over the onions
6. Add a tiny pinch of salt
7. When the onion has reduced in size sufficiently and looks good, add it to the pot
Take two large or three small butternut squashes, peel, remove the seeds, and cut into 1.5-2 inch cubes. Brown them in the frying pan, and add to the pot.
Take one large sweet potato, and do the same as you did to the butternut squashes.
Let the pot simmer for about 45 minutes.
Once the pot has cooled down some, use a hand blender mixer thingy (Blima can tell you what it is, that’s the best description I’m going to give) to make it super smooth.
Place in tupperware, put half in the freezer and half in the fridge.
It’s better the second day once all the flavors have had the time to blend.