Nothing matches the flavour and sweetness of yellow bell peppers when they’re in season. I often buy them in bulk, grill them and freeze them so I have them all year round. Using them together with red bell peppers for this recipe also gives you a great combination of colours in your soup.
RECIPE INSTRUCTIONS
1. Preheat oven to broil.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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. Garnish with coriander or basil, add a dollop of yogurt, and serve.
INGREDIENTS
2 red peppers
2 yellow peppers
2 tsp vegetable oil
2 tsp minced garlic
1 1/2 cups chopped onions
1 1/4 cups chopped carrots
1/2 cup chopped celery
4 cups chicken or vegetable stock
1 1/2 cups diced, peeled potatoes (or sweet potatoes)
1/4 tsp salt
1/4 tsp freshly ground black pepper
GARNISH:
1/4 cup chopped fresh coriander, dill or basil
1/4 cup lower-fat plain yogurt
NOTES
Nutritional Analysis per Serving
Calories 149
Protein 5.5g
Fat 3g
Saturated Fat 0.8g
Carbohydrates 20.5g
Cholesterol 3.2mg
Sodium 644mg
Fiber 4.1g
Prep Time: 0 minutes
Cook Time: 55 minutes
Make Ahead: Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.
Cooking Tips: Orange peppers can be used instead of red or yellow. If desired, coriander can be added before puréeing for a more intense flavor. Roasted peppers in a jar (packed in water) can replace fresh peppers. Use about 4 oz (125 g) peppers in a jar for each fresh pepper required.
Serves 6
