Roasted Red Bell Pepper Soup with Star Anise
- Number of Servings: 4
Ingredients
2 Tbs. olive oil2 onions (about 3/4 lb. total), chopped2 cloves garlic, chopped1/2 inch fresh ginger, peeled and chopped1 medium carrot, peeled and chopped1 qt. homemade or canned low sodium chicken broth3 large red bell peppers, roasted, peeled, and seeded; juices reserved1 whole star anise 1/2 tsp. kosher salt; more to taste1/4 tsp. freshly ground black pepper; more to tasteSmall pinch cayenne; more to taste6 fresh basil leavesExtra-virgin olive oil and sherry vinegar (optional)
Heat olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrot and saute until very soft but not browned, 15 to 20 minutes
Add broth and raise heat to high. Add the roasted peppers and any reserved juices, along with the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.
Puree the soup in batches in a blender (I use an immersion blender), with all the basil leaves going in the blender along with the first batch. Puree each batch for at least 1 minute. Combine all pureed soup in one container, taste, and add more salt and pepper if needed. Serve with a drizzle of extra-virgin olive oil (not included in nutritional info.) and a splash of sherry vinegar, if you like.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MZ.KITTY.
Add broth and raise heat to high. Add the roasted peppers and any reserved juices, along with the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.
Puree the soup in batches in a blender (I use an immersion blender), with all the basil leaves going in the blender along with the first batch. Puree each batch for at least 1 minute. Combine all pureed soup in one container, taste, and add more salt and pepper if needed. Serve with a drizzle of extra-virgin olive oil (not included in nutritional info.) and a splash of sherry vinegar, if you like.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MZ.KITTY.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 915.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.0 g
- Protein: 4.5 g
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