Roasted Yellow Pepper Soup
- Number of Servings: 1
Ingredients
1 cup onion, chopped
4 cloves garlic, chopped
1 teaspoon olive oil
5 1/4 cups low-sodium vegetables or chicken broth
1 cup potato, chopped
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
- 5 yellow peppers
1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425º F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag.
Close bag and let cool for 10 minutes.
Remove and discard skins. Set roasted peppers aside.
2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.
3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.
4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.
5. Return mixture to saucepan and heat through.
6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425º F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag.
Close bag and let cool for 10 minutes.
Remove and discard skins. Set roasted peppers aside.
2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.
3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.
4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.
5. Return mixture to saucepan and heat through.
6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.
Serves 4.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 5.2 g
- Cholesterol: 3.3 mg
- Sodium: 2,067.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.8 g
- Protein: 18.3 g
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