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Red Pepper & Carrot Soup with Walnut Pes




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 4

A swirl of pesto made with walnuts and flaxseed oil, adds pungent nut
and basil flavor to this smooth soup.
Nutrition Info

Per Serving: 387 calories, 22g total fat, 3g saturated fat, 5.9g
monounsaturated fat, 12g polyunsaturated fat, 7.1g dietary fiber, 8g
protein, 45g carbohydrate, 4mg cholesterol, 821mg sodium
Good source of: fiber, beta-carotene, vitamin B6, vitamin C, potassium


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_peppercarrot.html

List of Ingredients




* 1 TB Organic Extra Virgin Olive Oil
* 1 medium onion, sliced
* 3 cloves garlic, smashed and peeled
* 4 red bell peppers, cut into large slices
* 2 carrots, cut into chunks
* 1 pound all-purpose potatoes, peeled and sliced
* 1 cup vegetable broth
* 1 can (12 ounces) carrot juice
* 3/4 tsp salt
* 1/4 tsp pepper
* 8 walnut halves
* 3 TB [vegan] grated Parmesan cheese
* 1 cup packed fresh basil leaves
* 1/4 cup flaxseed oil

Recipe



Prep Time: 40 minutes
1. In medium saucepan, heat oil over medium heat. Add onion and 2 cloves of garlic, and cook, stirring, 3 to 4 minutes, or until softened. Add bell peppers, carrots, potatoes, broth, carrot juice, salt, and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Uncover and set aside to cool slightly.
2. Meanwhile, place remaining 1 clove garlic and walnuts in a food processor and process to very finely chop. Add [vegan] Parmesan and basil and process until a coarse paste forms. Scrape down sides. Add flaxseed oil and continue processing until well combined. Transfer pesto to a bowl.
3. With slotted spoon, transfer vegetables and garlic from saucepan to food processor. Process to a coarse puree. Return puree to broth remaining in saucepan and stir to combine. Divide soup among 4 soup bowls and swirl pesto into each serving.
Note: [] = my vegan modification
DeniseC