Roasted Red Pepper, Sweet Potato and Feta Soup
Pre-heat oven to 400°F (200°C). Brush both sides of each baguette slice with some of the olive oil. Place on a baking sheet and bake for 6 minutes, turning once
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Fork
- Blender
- Mixing bowl
Ingredients
- • ¼ cup Krinos olive oil, divided
- • 12 x ¼” inch (5 mm) thick slices of baguette
- • 1 small yellow onion, peeled and diced
- • 1 sweet potato or yellow flesh potato, peeled and diced
- • 1 clove garlic, minced
- • 1 tsp Krinos Dried Greek Oregano
- • 1 jar Krinos Roasted Red Peppers, drained and chopped
- • 4 cups chicken or vegetable broth
- • 1 pkg (250 g) Krinos Barrel Aged Feta Cheese, crumbled and divided
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