Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.
- In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
- Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
- Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
- Serve with a triangle of garlic toast on top!