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8 SERVINGS DAIRY-FREE
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For best results, prepare this feisty, vividly colored soup using either sushi rice or possibly white basmati rice.
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Roasted red peppers add in a lovely accent-do not worry if you cannot get off every bit of blackened skin.
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It will just add in to the smoky flavor.
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Trim and peel broccoli stems, then coarsely chop.
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Set florets aside.
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In large pot, combine broccoli stems, rice, 1/2 tsp.
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salt and 2 qts broth.
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Bring to a boil, reduce heat, and simmer 20 min.
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Add in florets and simmer 20 min more.
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Meanwhile, roast bell peppers over an open flame or possibly in broiler, turning with tongs till blackened all over, about 10 min.
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Place peppers in paper bag, close and let stand 10 min.
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Peel, quarter and seed peppers, then transfer to food processor or possibly blender and process till pureed.
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Add in 1/2 tsp.
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salt and remaining 2 Tbsp.
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broth and puree till smooth.
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Set aside.
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In large skillet, heat oil over medium-high heat.
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Add in onion and cook, stirring often, till softened, about 3 min.
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Stir in garlic, tarragon, thyme and cayenne till well combined.
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Add in broccoli mix and simmer 10 min more.
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Transfer broccoli-onion mix to food processor or possibly blender in batches and process till smooth.
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Return soup to pot and stir in 1 c. red pepper puree, remaining 1/2 tsp.
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salt, healthy pinch white pepper, both vinegars and lemon juice; hot through.
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Reserve remaining pepper puree for garnish.
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Ladle soup into bowls.
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Drizzle each with about 1 Tbsp.
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reserved red pepper puree; swirl with chopstick.
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Garnish with minced tarragon if you like and serve.
