July 3, 2013

Roasted Red, Yellow and Orange Pepper Soup

Not every post has to be serious! Here’s a recipe for a yummy and healthy roasted pepper soup.

Yield: 7-8 Cups

Prep 10 minutes

Cook 20 minutes

Very easy

One cup of this delicious soup provides three times the daily value of Vitamin C. Add a fresh salad and the meal is complete. It can be served hot or cold.

3 teaspoons extra virgin olive oil

2 orange peppers, seeded and halved

2 red peppers, seeded and halved

2 yellow peppers, seeded and halved

1 medium red onion, peeled and diced

3 peeled garlic cloves

2 cups beef or vegetable broth

Pinch each of salt and pepper

3 teaspoons Greek yogurt (optional)

1 pack (2/3 oz.) fresh mint, minced

Preheat broiler. Cover baking sheet with foil and lightly spray with olive oil. Arrange peppers on baking sheet and roast/broil 10 minutes until skin darkens. Set aside to cool.

  1. In a saucepan over medium heat, warm the olive oil and add the onion and garlic, sautéing 2-3 minutes until onion is soft and translucent. Add the broth and roasted/broiled peppers. Salt and pepper to taste and bring to boil, reduce heat and cook for 5 minutes.
  2. In a blender puree the soup in small batches, mixing for 2-4 minutes. Add yogurt for an extra creamy texture.
  3. Serve garnished with minced mint.

This recipe is not only quick and simple, but will make great leftovers. Adding the Greek yogurt will add protein that will keep you going through the day and during this time of year, peppers can be found on sale at your local super market and farmer’s market, making this soup inexpensive as well. Enjoy making healthy choices!

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