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HCG Diet Plan

Low Calories Yellow Pepper Soup

RECIPE MAKES 6 SERVINGS

NUTRITION ESTIMATE:
 Per Cup: 97 Cal

 

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

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.