2 ww points
* Exported from MasterCook *
Roasted Red Pepper and Potato Soup with Cumin - 27g Carbohydrate; 6g Dietary Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
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1 tablespoon extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 teaspoon whole cumin seeds
2 large garlic cloves -- finely chopped
2 cups low-sodium vegetable broth
2 cups water
15 ounces canned sliced potatoes -- rinsed and drained (1 can)
12 ounces jarred roasted red bell peppers -- drained (1 jar)
salt and freshly-ground black pepper -- to taste
cayenne pepper -- to taste (optional)
IN a medium stockpot, heat the oil over medium heat. Add the onion, celery, and cumin; cook, stirring, until softened and fragrant, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the remaining ingredients and bring to a boil over high heat, breaking up the bell peppers with a large wooden spoon. Reduce the heat to low, cover and simmer 20 minutes, stirring occasionally.
Working in batches, if necessary, transfer the soup mixture to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Return to the pot and reheat as necessary. Serve hot.
Make 4 servings.
AuthorNote: For a Mediterranean flair, use dried rosemary in lieu of the cumin seeds.
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 156 Calories; 5g Fat (25.6% calories from fat); 4g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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