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Related recipes: Citrus, Corn-Free, Dairy-Free, Delicious Living Magazine, Garlic, Herbs, Low-Carb, Low-Sodium, Low-Sugar, Onions, Potatoes, Soups, Soups/Salads, Summer, Sweet Pepper
This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.
Cooking Time: 50 minutes
Prep Time: 5 minutes
Total Time: 55 minutes
Yield: 6 servings
2 Tbs (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 Tbs (15mL) fresh lemon juice
Sprigs of fresh marjoram or basil for garnish
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.
Copyright © 2009 Aisle7 All rights reserved. www.Aisle7.net
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–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 February 2010.
