SERVES 6
SERVES 6
This vegetarian soup features flavorful red bell peppers. Because it’s made only with vegetables, it can be eaten with either Carbos or Proteins/Fats.
3 cups Vegetable Broth (this page)
12 Roasted Red Peppers (this page)
1 medium red onion, chopped
2 garlic cloves
¼ teaspoon hot red pepper flakes
Salt and freshly ground black pepper
In a stockpot, bring the Vegetable Broth to a boil. Add the red peppers, onion, garlic, and red pepper flakes. Bring back to a boil, then immediately reduce the heat and simmer for about 10 minutes.
Transfer to a blender or food processor and blend until smooth. Add salt and pepper to taste.
For a Carbos and Veggies Meal
Garnish with nonfat yogurt and freshly chopped cilantro. Serve with toasted whole-grain bread.
For a Proteins/Fats and Veggies Meal
Garnish with sour cream and freshly chopped cilantro. Serve with a grilled chicken breast and a green salad. (You may prepare the soup with Chicken Broth, this page, for additional flavor.)