- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Method
In roasting pan, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender, about 1 hour.In food processor, in batches, purée vegetables with broth; strain into saucepan. Whisk in 1 cup (250 mL) water. Bring soup to boil; reduce heat and simmer for 5 minutes.
Meanwhile, stir yogurt with parsley. Dollop on bowls of soup.
Nutritional facts Per serving: about
- Sodium 1218 mg
- Protein 5 g
- Calories 242.0
- Total fat 10 g
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 38 g
%RDI
- Iron 13.0
- Folate 14.0
- Calcium 10.0
- Vitamin A 249.0
- Vitamin C 278.0
