Fire-roasted Red Peppers? Check!
Loads of veggies & vitamins? Check!
Low Calories? BIG CHECK!
There is nothing quite like enjoying a bowl of delicious Fire-roasted Red Pepper soup, a hot fire and snuggling up with your loved ones. Enjoy!
Bonus Perk: This soup freezes well for a quick ready-made dinner.
- 6 lg. red bell peppers, roasted, cored, seeded, and chopped
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 cups vegetable stock (can also use chicken stock)
- 3 cloves garlic, chopped
- 3 stalks celery with leaves, chopped
- 1/2 head cauliflower, chopped into large pieces
- 1 tomatoes, diced
- 1/4 cup fresh parsely, chopped (or 1 Tbsp dried)
- 1/4 cup tomato paste
- 1 tsp oregano, dried
- 1/2 tsp cumin
- 1/2 tsp Morton Light Salt
- 1/2 tsp black pepper
- Dollop of fat free sour cream (optional)
- Grill or broil peppers turning occasionally as the skin blackens. Once charred on all sides, place in a covered container to steam for 15 minutes. Then peel skin from peppers and remove core and seeds. Chop into large pieces.
- Add onion and carrots to olive oil in a large stock pot and saute for 5 minutes.
- Pour vegetable stock into pot and add garlic, celery, cauliflower, tomato, parsley, and tomato paste to pot and simmer for 25 minutes.
- Puree soup using an immersion blender or a regular blender (may need to divide into 3 parts).
- Pour back into pot and add oregano, cumin, salt and pepper. Heat through and serve. Garnish with additional oregano sprinkles or a dollop of sour cream.
- Accompany with a side of edamame for extra protein.
118.3 cal; 3.7 g fat; 19.9 g carb; 6.5 g fiber; 9.2 g sugar; 3.8 g protein