Red Bell Pepper Soup
Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
diced |
|
| 1 | cup |
potatoes
chopped |
|
| 1 | cup |
carrots
julienned |
|
| 1 | large |
sweet red bell peppers
diced |
|
| 1 | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
fennel bulb
|
|
| ½ | tablespoon |
paprika
|
|
| 1 | teaspoon |
parsley leaves
|
|
| 2 | cups |
stock
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
diced |
|
| 237 | ml |
potatoes
chopped |
|
| 237 | ml |
carrots
julienned |
|
| 1 | large |
sweet red bell peppers
diced |
|
| 5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
fennel bulb
|
|
| 7.5 | ml |
paprika
|
|
| 5 | ml |
parsley leaves
|
|
| 473 | ml |
stock
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Sauté onion in olive oil for 2 minutes.
Add half the carrots, the rest of the vegetables along with the seasonings andamp; continue to sauté for 5 minutes.
Add the stock andamp; the soy sauce.
Bring to a boil andamp; simmer for 20 minutes or until the vegetables are tender.
Purée the soup.
Return to the pot andamp; add the rest of the carrots.
Return the soup to a boil andamp; simmer for 5 minutes, stirring constantly.
Serve piping hot.
