Fire-Roasted Red Pepper Soup

Ingredients

• 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)

Instructions

1. 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.
2. Add onion and carrots to olive oil in a large stock pot and saute for 5 minutes.
3. Pour vegetable stock into pot and add garlic, celery, cauliflower, tomato, parsley, and tomato paste to pot and simmer for 25 minutes.
4. Puree soup using an immersion blender or a regular blender (may need to divide into 3 parts).
5. 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.
6. Accompany with a side of edamame for extra protein.

Nutritional Facts: