Related recipes: Citrus,
Corn-Free, Dairy-Free, Delicious Living Magazine, Garlic,
Herbs, Low-Fat, Onions,
Potatoes, Soups, Soups/Salads, 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
* 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.
Serving Size 1 serving
Calories from Fat 41 (37%)
% Daily Value*
7%Total Fat 5g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.3g
Sugar Alcohols 0g