Penn Herb Wellness Guide
Roasted Red Pepper Soup
Ingredients
- 2 Tbs extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium russet potato, chopped
- 4 cups water
- 1 15-ounce jar roasted red peppers
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 1 Tbs fresh lemon juice
- Sprigs of fresh marjoram or basil for garnish
Directions
- In a large saucepan, saut garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.
- Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.
- Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.