Roasted Red Pepper and Sweet Potato Soup
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 244 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 8 mg |
| sodium | 463 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 13 |
| vit A | 245 |
| vit C | 278 |
| folate | 14 |
Although it takes a little time for the vegetables to roast, you can set the table and toss a salad in the meantime. Then you can finish this simple soup in minutes.
Ingredients
- 3 sweet red peppers, chopped
- 2 sweet potatoes, peeled and cubed, about 4 cups/1 L
- 1 onion, chopped
- 3 cloves garlic
- 2 tbsp extra-virgin olive oil
- 1 tsp dried Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups sodium-reduced chicken stock or vegetable stock
- 1/3 cup Balkan-style plain yogurt
- 2 tbsp chopped fresh parsley
Preparation
In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour.
In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.
In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.
Source : Canadian Living Magazine: January 2007
- Keywords : Soup; Make-Ahead; Red pepper; Sweet potato; Chicken broth/stock; Yogurt; Vegetable broth/stock;
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