Roasted Pepper Potato Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed
Instructions
In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.
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