San Francisco has been treating us as good as ever with sun, warm weather and tons of fun. It makes us always wonder why we left at all. We’re staying in a house in the Marina so we’re close to everything; the farmers market, restaurants, playground, walking along the bay etc etc. I’m still in awe over how easy it is to find good vegetarian food here. Some of the best vegan/vegetarian restaurants is in San Francisco. Cafe Gratitude, Greens and Millennium are just a few options.
Our first night here we cooked dinner for friends and Noah’s godfather. I didn’t know what kind of kitchen I was going to cook in so when we grocery shopped on our way in to the city I decided to make a spicy soup and serve it with garlic bread. Soups are easy to make and require little kitchen appliencies. Lucky me the kitchen was awesome and so was my soup. I think it’s way to spicy for kids to eat but by removing the jalapeno peppers it becomes child friendly and why not serve it with grilled cheese sandwiches. Mmmmmmm!!!!
2 cups vegetable broth1/2 cup tomato sauce
Ground chili pepper if you want more “heat” in the soup
Cut all peppers in half and remove seeds and stems. Place peppers on a baking sheet. Drizzle oil over and sprinkle herb seasoning. Rub the oil and seasoning all over peppers and arrange peppers cut side down. Bake for 20-30 minutes or until peppers are tender. Let them cool to be able to handle with your hands. Use a small knife to slice the skins of peppers. In some cases you might even be able to just pull them off. Place peppers flesh with broth and tomato sauce in a sauce pan and bring to a boil. Cook for 5 minutes. Remove from heat and combine with sour cream, salt, pepper and ground chili if so wish in a blender. Mix until creamy and no lumps. Reheat soup.