15-MINUTE RED PEPPER SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
9.9 oz jar of roasted red peppers, drained1/2 cup 99% fat-free, reduced-sodium chicken broth1/2 cups fat-free sour cream3/4 cups low-fat buttermilk1/2 Tb. curry powder, or use 1 Tsp. or more of Red curry paste for more zing.1/8 tsp cayenne pepper or to tasteSalt to taste1/2 tsp. Splenda or sugar (or to taste)1 cup cooked yellow corn kernels.3 green onions (with greens) thinly sliced for garnish
In a blender or food processor, place the first 8 ingredients and process until smooth.
Pour soup into a medium pan: add corn. Cover and simmer about 5 minutes. (I just ladled into bowls and nuked until hot.)
Ladle into bowls. Top each with greens onions.
Serves 3. Recipe can be doubled to serve 6. Then just use a 24-ounce jar of roasted red peppers.
Number of Servings: 3
Recipe submitted by SparkPeople user CURVES12.
Pour soup into a medium pan: add corn. Cover and simmer about 5 minutes. (I just ladled into bowls and nuked until hot.)
Ladle into bowls. Top each with greens onions.
Serves 3. Recipe can be doubled to serve 6. Then just use a 24-ounce jar of roasted red peppers.
Number of Servings: 3
Recipe submitted by SparkPeople user CURVES12.
Nutritional Info Amount Per Serving
- Calories: 294.4
- Total Fat: 4.3 g
- Cholesterol: 7.2 mg
- Sodium: 376.9 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 5.3 g
- Protein: 10.9 g
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