Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
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 © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
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 September 2008.
