Roasted Red Pepper Soup

A chowder is a soup that usually contains potatoes and milk. You can use any type of milk you like (including soy milk), remembering that the higher the fat content, the richer the chowder will be.

2 Tbsp (30mL) extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium russet potato, chopped
4 cups (1L) water
1 15-ounce jar roasted red peppers
Salt and pepper to taste (sea salt if on a corn-free diet*)
1 Tbsp (15mL) fresh lemon juice
Sprigs of fresh marjoram or basil for garnish

1. In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.

2. Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.

3. Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.

Calories: 82
Fat: 5g
% fat calories: 49%
Cholesterol: 0mg
Carbohydrate: 10g
Protein: 1g

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