Sunday, November 16, 2014

Roasted Pepper Potato Soup

This soup has a lot of flavor. I really enjoyed changing it up and trying something new!

Roasted Pepper Potato Soup
Yields 6 servings 

2 medium onions, chopped
2 tbsp canola oil
1 jar (7 oz.) roasted sweet red peppers, undrained and chopped
1 can (4 oz.) chopped green chilies, drained
2 tsp ground cumin
1 tsp salt
1 tsp ground coriander
3 cups diced and peeled potatoes
3 cups vegetable broth
2 tbsp fresh cilantro, minced
1 tbsp lemon juice
1/2 cup reduced fat cream cheese, cubed

1. In a large saucepan, saute onions in oil until tender.
2. Stir in peppers, chilies, cumin, salt and coriander. Cook and stir 2 min.
3. Add potatoes and broth and stir. Bring to a boil.
4. Reduce heat, cover and simmer for 10-15 min. OR until potatoes are tender.
5. Stir in cilantro and lemon juice.
6. In a blender or food processor, blend the cream cheese and half the soup until smooth. Return all to the pot and stir. Heat through and serve.

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