For as long as I can remember, Halloween has meant one thing when it comes to supper time: grilled cheese and tomato soup. And while it’s still a favourite combination in our house, I wanted to focus on a healthier (and a little more festive) variation this year. My spooky supper recipe for Halloween is kid approved too!
Roasted Red Pepper Soup
- 12 Sweet Red Peppers
- 3 Tablespoons of grape seed oil
- 1 L of chicken stock
- 4 cloves of garlic
- Salt and pepper to taste
Wash and deseed peppers. Place pieces in a single layer on a baking sheet lined with parchment paper. Drizzle with grape seed oil. Roast in preheated oven at 300 degrees for 1 hour or until skins are thin, but not charred. Let peppers cool and then peel skins off.
Sauté 4 minced garlic cloves in 1 tablespoon of grape seed oil. Add peppers and chicken stock. Use an emersion blender to purée ingredients and simmer for 30 minutes.
Note: I always make my soup in large batches to have as leftovers or to freeze for a later date. Cut the ingredient quantities in half if you want to make less soup.
Most Witch Finger recipes are sweet version (like these ones), but I wanted a savoury version to dip into the soup. I used Meghan Telpner’s Walnut Cracker recipe as my starting point and made the following changes:
- Add one additional whisked egg (reserve 1 tsp) and 1/3 cup nutritional yeast to the dough.
- Instead of cutting the prepared dough in squares, cut them in 1 x 4 inch strips and then shape them into fingers.
- Create indentations for placement of finger nails. Dip sliced almonds into reserved egg and gently press into dough.
- Bake at 350 degrees for 10-12 minutes.