dish
Quick and Easy Roasted Red Pepper Soup

6
Serves
71
Calories
12
Nutrients
9
Vitamins

Ingredients

1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion , chopped
1 small Russet potato
about 1 quart vegetable stock

Cooking Instructions

1. Drain the roasted red peppers.

2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for 10 minutes.

3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.

4. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

5. Add the roasted red peppers and simmer 10 minutes more.

6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.

7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
71
Protein
3 g
Total Carbohydrate
14 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
6 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
65 %
Percent Calories from Fat
21 %
Vitamin A
5382 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
125 mg
Vitamin D
0 IU
Folate
17 mcg
Vitamin E
1 IU
Vitamin K
19 mcg
Pantothenic Acid
0 mg
Calcium
22 mg
Iron
0 mg
Phosphorus
17 mg
Potassium
311 mg
Sodium
774 mg
Zinc
0 mg