Roasted Red Pepper Soup

This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.

Preparation facts

Cooking Time: 50 minutes

Prep Time: 5 minutes

Total Time: 55 minutes

Yield: 6 servings

Ingredients

2 Tbs (30mL) extra-virgin olive oil

4 cloves garlic, minced

1 medium onion, chopped

1 medium russet potato, chopped

4 cups (1L) water

1 15-ounce jar roasted red peppers

Salt and pepper to taste (sea salt if on a corn-free diet*)

1 Tbs (15mL) fresh lemon juice

Sprigs of fresh marjoram or basil for garnish

Directions

In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.

Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.

Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving

Calories 111

Calories from Fat 41 (37%)

% Daily Value*

7%Total Fat 5g

3%Saturated Fat 0.6g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3.3g

0%Cholesterol 0mg

1%Sodium 35mg

11%Potassium 378mg

5%Total Carbohydrate 16g

9%Dietary Fiber 2.3g

Sugars 1g

Sugar Alcohols 0g

4%Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath