Creamy Roasted Red Pepper & Cilantro Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Red Bell Peppers (roasted & skin removed)1 tbs extra virging olive oil3 tbs diced white onion1 clove garlic (chopped)1/4 cup chopped fresh cilantro3 oz plain non fat yogurthot sauce to tastesalt & pepper to taste
In large skillet: add 1 tablespoon extra virgin olive oil, onions & garlic. Cook on Med-High heat until translucent.
Drain and rinse roasted red bell peppers or pre roast 2 large bells.
Add all ingredients to blender and blend until creamy.
Transfer to medium sauce pan and bring to a boil. Lower heat to simmer and cook for another 5 minutes.
Add Vegetable Stock to thin out soup if needed.
Serve with crumbled feta (optional)
Number of Servings: 2
Recipe submitted by SparkPeople user JUST_BECAUSE.
Drain and rinse roasted red bell peppers or pre roast 2 large bells.
Add all ingredients to blender and blend until creamy.
Transfer to medium sauce pan and bring to a boil. Lower heat to simmer and cook for another 5 minutes.
Add Vegetable Stock to thin out soup if needed.
Serve with crumbled feta (optional)
Number of Servings: 2
Recipe submitted by SparkPeople user JUST_BECAUSE.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 7.4 g
- Cholesterol: 0.9 mg
- Sodium: 39.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.2 g
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