Red And Yellow Bell Pepper Soup Recipe

How to make it

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• Make Ahead:Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.
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• Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
• In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
• Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl. Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl. To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Add coriander to soup and serve.
• Nutrition:Calories 99
• Protein 3 g
• Fat, total 2 g
• Fat, saturated 0.2 g
• Carbohydrates 19 g
• Sodium 644 mg
• Cholesterol 0 mg
• Fiber 3 g
• Tips:Orange peppers can be used instead of red or yellow.
• If desired, coriander can be added before puréeing for a more intense flavor.

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