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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.

 

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