Roasted Pepper Potato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 tablespoons canola oil
- 2 medium onions chopped
- 3 cups diced peeled potatoes
- 2 tablespoons minced fresh cilantro
- 3 cups vegetable broth
- 1 can (4 ounces) chopped green chilies drained
- 1 jar (7 ounces) roasted sweet red peppers undrained and chopped
- 1/2 cup reduced-fat cream cheese cubed
- Carbohydrate 5.40732069464899 g
- Cholesterol 0 mg
- Fat 4.86436555554586 g
- Fiber 0.715261128282698 g
- Protein 0.555979166635835 g
- Saturated Fat 0.370068888888656 g
- Serving Size 1 1 serving (161g)
- Sodium 277.821263888497 mg
- Sugar 4.69205956636629 g
- Trans Fat 0.0930925555512825 g
- Calories 65 calories
Directions In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. Yield: 6 servings. Originally published as Roasted Pepper Potato Soup in Light & Tasty August/September 2004, p37 Nutritional Facts One serving (1 cup) equals 204 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 1,154 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch. Print Add to Recipe Box Email a Friend
