Roasted Red Pepper and Sweet Potato Soup Roasted Red Pepper and Sweet Potato Soup

Roasted Red Pepper and Sweet Potato Soup 150 Image by: Roasted Red Pepper and Sweet Potato Soup 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2010

Ingredients

  • 3 sweet red peppers chopped
  • 2 sweet potatoes peeled and cubed (about 1 lb/500 g)
  • 1 onion chopped
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups vegetable broth
  • 1/2 cup Balkan-style plain yogurt
  • 2 tablespoons chopped fresh parsley

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
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 249.0
  • Vitamin C 278.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper and Sweet Potato Soup

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