Red Pepper Soup

Adapted from

2 tbsp canola oil

3 red peppers, cut into 1 inch dice

1 medium onion, cut into 1 inch dice

4 garlic cloves, minced

1/2 tsp salt

2 cups water, vegetable broth or chicken broth

2 tbsp julienne sun dried tomatoes

1/3 cup evaporated milk

1/2 tsp red chilli flakes

freshly ground black pepper

Heat the oil and saute the red peppers, onion, garlic and salt on med-high heat until soft.  Add the water/vegetable broth/chicken broth and sun dried tomatoes.  Bring to a boil.  Partially cover the pot, reduce heat to med-low and cook for about 30 minutes.  Add the evaporated milk, red chilli flakes and black pepper.  Simmer for another 5 minutes.  Enjoy!