|
Weight Loss Recipes - Roasted Yellow
Pepper Soup
Roasted Yellow
Pepper Soup
(makes
4 servings)
| Ingredients: |  |
| |  |
| |
| |
| |
| |
5 1/4 cups
low-sodium vegetable or chicken broth |
|
|
|
1/2
teaspoon ground cumin |
|
1/2 teaspoon
freshly ground pepper
| | Directions: |
| | | 1. |
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. | |
| 2. |
Heat oil
in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is
tender. | | 3. |
Stir in
roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low
and simmer, covered, for 15 minutes. | | 4. |
Cool mixture
slightly then pour in a third of the pepper mixture into a blender and process
until smooth. Repeat with remaining mixture. | | 5. |
Return mixture
to saucepan and heat through. | | 6. |
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% |
| << See More Weight Loss Recipes >>
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