Roasted Red Pepper Soup

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This colorful soup, thickened with potato, makes the most of the sweet, smoky flavour 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