Red Pepper Soup with Zucchini, Pine nuts and Feta Cheese
6 cups vegetable broth (I used Knorr's vegetable bouillon cubes)
1 large zucchini
4 garlic cloves minced
1/4 cup pine nuts
1 and 1/2 T olive oil
1 T butter
pinch of kosher salt
dash of black pepper
hot sauce or red pepper flakes (optional)
Turn oven on to 400 degrees. Cut peppers into quarters and remove seeds. Place on cookie sheet and coat peppers with approximately 1/2 T of olive oil. Roast for 15-20 minutes until soft. Pour 3 cups of broth into blender and add roasted peppers. Blend until smooth. Set aside.
Cut zucchini into thin slices and sauté in 1 T of olive oil and 1 T of butter with minced garlic and pine nuts until soft and aromatic. Add soup mixture from blender and the rest of broth. Heat until warm.
Divide into 4 bowls and add feta cheese.
Add hot sauce or red pepper flakes if desired