Broccoli and Red Pepper Soup

Ingredients:
2 lbs. or 1 kilo fresh broccoli
1/3 cup dry white rice
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp. salt
6 or 7 cups of water
2 cubes chicken bullion
3 medium red bell peppers
1 1/2 tsp. dried Italian seasoning or combination of oregano and thyme
black pepper to taste

1) Trim broccoli, peel and chop stems (optional) and set aside florets.
2) In a large pot, combine the broccoli stems (optional), rice, onion, garlic, salt, water, and bullion cubes.
3) Bring to a boil, reduce heat and simmer for 15 minutes.
4) Add florets and simmer for 15 minutes more.
5) Meanwhile, roast red peppers on a grill or under the broiler until the skins are charred and bubbly, turning several times. (takes about 20-25 minutes).
6) Place peppers in a paper or plastic bag and allow to cool.
7) Remove the loosened skins and discard along with the seeds and stems.
8) Roughly chop the peppers and puree in a blender or food processor.
9) Set the pepper puree aside.
10) Puree the broccoli mixture in the same processor and return to the pot. Add the Italian seasoning and pepper.
11) Add pepper puree to the soup.
12) Heat soup and serve

You can add cheese, yogurt, or sour cream on top of each serving, if desired.
Makes a whole large pot.

warning:prep time is about 2 hours, or I am just slow... but it is delicious!