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Creamy Asparagus Soup w/ Roasted Pepper




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




2 cup fat-free chicken broth, reduced-sodium, or vegetable broth
1 medium baked potato, peeled, diced (about 8 oz)
1 cup onion(s), chopped
2 medium garlic clove(s), chopped
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 1/2 pound asparagus, fresh, ends trimmed, cut in small pieces
7 oz roasted red peppers, jarred in water, drained
8 oz lite silken tofu


Recipe



In medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.


Meanwhile, puree roasted peppers in blender until smooth. Spoon pureed peppers into small bowl and set aside. Rinse blender.


Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).