Roasted Red Pepper Soup
5 large sweet red peppers, seeded and
halved
1 large onion, chopped
1 tablespoon olive oil
6 cups low-sodium
vegetable stock*
1 large russet potato, peeled and diced
1 - 2 garlic
cloves, minced
1/2 teaspoon dried thyme
Cover a baking sheet with foil; place the red peppers on the foil, with the cut side down. Broil about three inches from the heat for about 15 minutes or until the skins blacken. Transfer to a brown paper bag. Close the bag and let the peppers steam (in their own heat) for 20 minutes so the skins will slip off easily. Remove the skins. In a three-quart saucepan over medium heat, sauté the onions in the oil for five minutes, stirring frequently to prevent browning. Add the stock, potatoes, garlic, and thyme. Bring to a boil. Then lower the heat to medium and simmer uncovered for 20 minutes.
Add the peppers, and turn off the heat. Let cool for 10 minutes. Working in batches, pureé the soup in a blender or food processor. Return to the pot and heat. Makes approximately eight 1 cup servings.
*Sodium content will vary depending on the sodium content of the broth used.
Nutritional information per serving:
Calories 72
Fat 2
gm
Cholesterol 0 mg
Sodium 290 mg*
Fiber 3 gm
Diabetic exchange 1
starch
Heart Healthy Food sponsored by Loma Linda University
International Heart Institute
Recipe source: Susan Lewis,
dietician
Nutritional services, LLUMC