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Roasted Garlic, Red Pepper & Potato Soup




Source of Recipe


Weight Watchers Cookbook


Recipe Introduction


servings 4
points 2


List of Ingredients




1 garlic bulb
2 C. reduced-sodium chicken broth
2 Yukon Gold potatoes, peeled and diced (about 2 cups)
1 large onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 (7 oz.) jar roasted red peppers, drained
(about 3 fresh peppers if you make your own)
2 tsp. chopped fresh thyme

Recipe



1. Preheat oven to 425 degrees F. Cut the top third off the garlic bulb and discard. Wrap the garlic in foil or use a garlic roaster and bake until soft, about 45 minutes. Let cool.

2. Meanwhile, combine the broth, potatoes, onion, celery, carrot, salt, and pepper in a large pot, bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly.

3. Puree the roasted red peppers in a blender or food processor. Transfer to a small bowl and set aside.

4. Squeeze the garlic pulp into a clean blender. Add the broth-and-vegetable mixture in batches to the blender, and puree. Stir in the thyme. Serve with the roasted-pepper puree.

Per Serving (1 cup soup with 2 tbsp. roasted-pepper puree): 120 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 549 mg Sod, 27 g Carb, 3 g Fib, 4 g Prot, 46 mg Calc.

Tip: You can serve this soup two ways: Either drizzle the roasted-pepper puree onto each serving and swirl gently with a spoon for a marble effect, or stir it in comletely for a crimson-colored soup.