Roasted Red Pepper and Sweet Potato Soup

Mangoaddict

Although it takes a little time for the vegetables to roast, you can set the table and toss a salad in the meantime. Then you can finish this simple soup in minutes.



3 sweet red peppers, chopped
2 sweet_potatoes, peeled and cubed (about 4 cups/1 L)
1 onion, chopped
3 cloves garlic
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) dried italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken or vegetable stock
1/3 cup (150 mL) Balkan-style plain yogurt
2 tbsp (25 mL) chopped fresh parsley
Preparation:

In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour.

In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)

Bring soup to boil; cover, reduce heat and simmer for 5 minutes.

Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.
Source

Canadian Living Magazine: January 2007
Servings: 4
Ingredients:

Nutritional Info
Per serving: about -
cal 244
pro 6 g
total fat 10 g
sat. fat 3 g
carb 34 g
fibre 3 g
chol 8 mg
sodium 463 mg
% RDI: -
calcium 11%
iron 13%
vit A 245%
vit C 278%

Mangoaddict

Although it takes a little time for the vegetables to roast, you can set the table and toss a salad in the meantime. Then you can finish this simple soup in minutes.



3 sweet red peppers, chopped
2 sweet_potatoes, peeled and cubed (about 4 cups/1 L)
1 onion, chopped
3 cloves garlic
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) dried italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken or vegetable stock
1/3 cup (150 mL) Balkan-style plain yogurt
2 tbsp (25 mL) chopped fresh parsley
Preparation:

In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour.

In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup (250 mL) water. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)

Bring soup to boil; cover, reduce heat and simmer for 5 minutes.

Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.
Source

Canadian Living Magazine: January 2007
Servings: 4
Ingredients:

Nutritional Info
Per serving: about -
cal 244
pro 6 g
total fat 10 g
sat. fat 3 g
carb 34 g
fibre 3 g
chol 8 mg
sodium 463 mg
% RDI: -
calcium 11%
iron 13%
vit A 245%
vit C 278%