Recipe courtesy of Kathleen Daelemans
Roasted Yellow Pepper Soup
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 5.4 grams
- Saturated Fat
- 0.7 grams
- Carbohydrates
- 15.2 grams
- Dietary Fiber
- 2.8 grams
- Protein
- 2.9 grams
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
1 tablespoon olive oil
1 small carrot, peeled and finely diced
1/2 small sweet onion, minced
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
3 cups vegetable or chicken stock
Salt and pepper
2 tablespoons prepared pesto
Directions
- In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
- Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.