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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.5
  • Total Fat: 10.6 g
  • Cholesterol: 1.6 mg
  • Sodium: 395.0 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.0 g

View full nutritional breakdown of Artichoke and Roasted Red Pepper Soup calories by ingredient
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Artichoke and Roasted Red Pepper Soup

Submitted by: LEELEE114

Introduction

This recipe was designed for use in VitaMix blenders. VitaMix blenders are so powerful that they heat the soup up as it is blended. If you don't have a VitaMix, I'd suggest making it in a blender, but then heating it in a microwave once it is done. It is absolutely delicious! This recipe was designed for use in VitaMix blenders. VitaMix blenders are so powerful that they heat the soup up as it is blended. If you don't have a VitaMix, I'd suggest making it in a blender, but then heating it in a microwave once it is done. It is absolutely delicious!
Number of Servings: 6

Ingredients

    1.5 c. low sodium chicken or vegetable stock
    1 c. lowfat buttermilk
    .5 cup chopped onions, sauteed in Pam spray.
    3 roasted garlic cloves
    15 oz. can garbanzos, drained and rinsed (reserve 1/2)
    15 ox. can artichoke hearts, drained and rinsed (reserve 1/2)
    1 c. chopped roasted red peppers (reserved)
    1/4 c. parsley leaves (reserved)
    1/4 c. extra virgin olive oil
    salt and freshly ground black pepper, to taste

Directions

1.) To roast red peppers, place them on a baking sheet under the broiler. Add garlic cloves (without paper covering) to the baking sheet, spraying them with a quick shot of Pam. The red peppers will begin to char, and when they are 75% black, remove them from the oven and place in a paper bag, roll down the top to close, and set it aside. Garlic is ready to be placed in blender in step 2.

2.) Place all ingredients, except for the reserved vegetables in the VitaMix container in the order listed and secure lid.

3.) Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High.

4.) Blend for 7 minutes. While this is occurring, carefully remove the peppers from the paper bag, and peel off the charred skin, and chop the peppers.

5.) Shut off blender and add reserved artichoke, garbanzos, red peppers, and parsley. Blend on Variable 4 for an additional 10 seconds.

6.) Season to taste with salt and pepper. Serve immediately.

Makes about 6-1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LEELEE114.






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