Roasted Yellow Pepper Soup

(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