(makes 4 servings)
Ingredients:
- 5 yellow bell peppers, remove stem, seeds, and membranes, cut into quarters
- 1 cup chopped onion
- 4 chopped cloves garlic
- 1 tsp vegetable oil (or olive oil)
- 5¼ cups low-sodium vegetable broth (or chicken broth)
- 1 cup chopped potato
- ½ tsp ground cumin
- ½ tsp freshly ground pepper
- non-fat sour cream (optional)
Preparation:
- Roast the peppers:
- 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 425 degrees F until skin is blackened and blistered (approximate 20 minutes).
- Transfer peppers from oven and place in a paper bag.
- Close bag and let cool approximate 10 minutes.
- Remove and discard skins. Set aside.
- Heat vegetable oil in a large-size saucepan and cook onion and garlic until onion is tender (approximate 3-4 minutes).
- Stir in roasted peppers, vegetable broth, and potato. Bring to a boil then reduce heat to medium-low, covered and simmer approximate 15 minutes.
- Cool mixture slightly then pour in a third of the pepper mixture into a food processor and process until smooth. Repeat with remaining mixture.
- Return mixture to saucepan and heat through.
- Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.
Make 4 Servings:
Weight loss recipes Amount Per Serving(¼ of recipe (629 g)): 172 Calories, 10 g Protein, 27 g carbohydrates, 3 g Dietary Fiber, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 103 mg sodium
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