Cilantro, Corn and Red Bell Pepper Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,220.9
- Total Fat: 35.0 g
- Cholesterol: 61.1 mg
- Sodium: 17,248.7 mg
- Total Carbs: 231.0 g
- Dietary Fiber: 43.3 g
- Protein: 43.7 g
View full nutritional breakdown of Cilantro, Corn and Red Bell Pepper Soup calories by ingredient
Introduction
Delicious, filling and low calorie. Delicious, filling and low calorie.Number of Servings: 1
Ingredients
-
10 c chicken broth
2T extra virgin olive oil
4 red bell peppers
4 ears corn, shucked
1 bag frozen corn
1 onion, chopped
8 med carrots, chopped
4 stalks celery, chopped
1 bunch cilantro, chopped coarsely
pinch cayenne pepper
1 T salt
1 T pepper
2 T half and half, optional
Directions
1. char red peppers over open flame until blackened. Place in paper bag for 10 min and then remove blackened skin. chop coarsely.
2. put corn on cob over open flame and brown lightly. Cut off cob and set aside.
3. place oil in stockpot and heat until almost smoking. Add onion, carrots, celery and cook over med hi heat until softened.
4. Add corn from cob, half of cilantro and red pepper, salt, cayenne and pepper and stir. Add broth.
5. Simmer for an hour.
6. Puree with stick blender. Then add frozen corn and remainder of cilantro and cook another 10 min.
7. Add half and half if you desire.
Serving Size: makes 9 1 1/2c servings
Number of Servings: 1
Recipe submitted by SparkPeople user JOANNE25572.
2. put corn on cob over open flame and brown lightly. Cut off cob and set aside.
3. place oil in stockpot and heat until almost smoking. Add onion, carrots, celery and cook over med hi heat until softened.
4. Add corn from cob, half of cilantro and red pepper, salt, cayenne and pepper and stir. Add broth.
5. Simmer for an hour.
6. Puree with stick blender. Then add frozen corn and remainder of cilantro and cook another 10 min.
7. Add half and half if you desire.
Serving Size: makes 9 1 1/2c servings
Number of Servings: 1
Recipe submitted by SparkPeople user JOANNE25572.