Low Calories
Yellow Pepper Soup
 RECIPE
MAKES 6 SERVINGS
NUTRITION ESTIMATE:
Per Cup: 97 Cal
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Ingredients:
- 1 tablespoon
extra-virgin olive oil
- 2 large yellow
peppers, stemmed, seeded, and cut in large chunks
- 2 large leeks,
(white part only), halved lengthwise, sliced crosswise, well rinsed
- 1 garlic clove,
smashed
- 1 tablespoon kosher
salt, plus extra for seasoning
- 1/4 teaspoon ground
turmeric
- 3 sprigs fresh
flat-leaf parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 medium russet
potatoes, (about 1 pound) peeled, cut into chunks
- 4 cups water
- 1 tablespoon dry
white vermouth
- Freshly ground black
pepper
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Directions:
-
Heat the olive
oil in a large saucepan over medium-low heat.
-
Add the peppers,
leek, garlic, salt and turmeric, and cook, stirring occasionally, until the
vegetables begin to soften, about 10 minutes.
-
Tie the parsley,
thyme, and bay leaf together with kitchen twine.
-
Add the potato,
water, and herb bundle and bring to a boil, reduce the heat, and simmer,
uncovered, until the potato is very tender, about 20 minutes.
-
Discard the herb
bundle. Puree the soup in small batches in a blender (keep the lid cracked
to allow steam to escape), or in the pot with an immersion blender, until
smooth.
-
Return to the
pot and reheat. Stir in the vermouth, and season, to taste, with salt and
pepper.
-
Serve warm.
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