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Prep Time: 5 minutes
Cooking Time: 50 minutes
Yield: 6 servings
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Related recipes: Citrus,
Corn-Free,
Dairy-Free, Delicious Living Magazine, Garlic, Herbs, Low-Fat, Onions, Potatoes, Soups, Sweet Pepper
This colorful soup, thickened with potato, makes the most of the
sweet, smoky flavor of roasted red peppers.
Ingredients
2 Tbsp (30mL) extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium russet potato, chopped
4 cups (1L) water
1 15-ounce jar roasted red peppers
Salt and pepper to taste (sea salt if on a corn-free diet*)
1 Tbsp (15mL) fresh lemon juice
Sprigs of fresh marjoram or basil for garnish
Directions
In a large saucepan, sauté garlic, onion and potato in olive oil
over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30
minutes or until potatoes are tender.
Add roasted red peppers and puree soup in a blender or food processor.
Simmer over medium heat 5 minutes. Season with salt and pepper.
Stir in lemon juice before serving. Serve hot, garnished with fresh
herbs.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 82
Fat: 5g
% fat calories: 49%
Cholesterol: 0mg
Carbohydrate: 10g
Protein: 1g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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