Sunday, 4 January 2015

Bell Pepper Soup

We just love eating creamy soups for lunch during the winter months. This bell pepper soup makes a great side to a grilled cheese sandwich and is a quick and delicious way to add veggies to a meal. 


First, dice up three bell peppers and half a cup of white onion.


In a pot, add three cups of low sodium vegetable broth, diced bell peppers and white onion, two tablespoons of sun-dried tomatoes, sea salt and freshly ground pepper. Bring to a boil and let simmer, covered, for 15 to 20 minutes until peppers are tender. 


Let soup cool then transfer to a blender. Blend until smooth and serve. 


Bell Pepper Soup
Makes 4 servings

Ingredients

3 bell peppers (yellow, red or orange), diced
1/2 cup white onion, diced
2 tbsp sun-dried tomatoes
3 cups low sodium vegetable broth
sea salt and freshly ground pepper to taste

Instructions

  1. In a pot, add bell peppers, white onions, sun-dried tomatoes, vegetable broth, sea salt and pepper.
  2. Bring to a boil and let simmer, covered, for 15-20 minutes until peppers are tender. 
  3. Let cool and transfer mixture to blender. Blend until smooth and serve. 

Makes 4 one cup servings. Each serving is approximately 50 calories.