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Roasted Yellow Pepper Soup

Roasted Yellow Pepper Soup – Healthy Weight Loss Recipe

(makes 4 servings)

Ingredients:

5 yellow peppers

1 cup onion, chopped

4 cloves garlic, chopped

1 teaspoon vegetable oil

5 1/4 cups low-sodium vegetable or chicken broth

1 cup potato, chopped

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground pepper

Directions:

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 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.

Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.

Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.

Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.

Return mixture to saucepan and heat through.

Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (629 g) Servings Per Recipe: 4
	Amount per serving
Calories	172
Calories from fat	32
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	103 mg
Total Carbohydrates	27 g
Dietary Fiber	3 g
Sugars	0 g
Protein	10 g
Vitamin A	10%
Vitamin C	730%
Calcium	4%
Iron	10%

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