Monthly Archives: April 2018

Spanish-Spiced Roasted Pepper Bisque

This is a delicious recipe that was originally published on weightwatchers.com.
Ingredients

  • 10 medium sweet red pepper(s), halved, seeded and cored
  • 1 tsp olive oil, extra virgin
  • 1 cup(s), chopped uncooked onion(s)
  • 2 tsp kosher salt, divided
  • 2 tsp minced garlic
  • 1 large uncooked sweet potato(es), peeled and diced
  • 2 cup(s) reduced-sodium chicken broth
  • 1 leaf/leaves bay leaf
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika, smoked
  • 2 Tbsp plain low fat Greek yogurt
  • 1 tsp honey
  • 2 tsp fresh oregano, chopped
Method
Preheat broiler to high. Line two baking sheets with foil.

Spread peppers in a single layer, skin-side up, on prepared baking sheets; broil, one pan at a time, until skins are blistered and blackened, about 10 to 15 minutes. Wrap up peppers tightly in foil; set aside about 10 minutes, to steam and for skins to loosen. When peppers are cool enough to handle, remove blackened pepper skin with your hands (discard skin); coarsely chop peppers.

Heat oil in a medium saucepan over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add garlic; cook 1 minute. Add sweet potato, roasted peppers, broth, bay leaf, cumin and paprika; bring to a boil over high heat. Reduce heat to low, cover pan and simmer until sweet potato is soft, about 5 minutes. Remove bay leaf; stir in yogurt, honey and remaining 1 teaspoon salt.

Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Serve garnished with fresh oregano. Yields about 3/4 cup per serving.

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Filed under Main Dishes, Side Dishes, Vegetable and Vegetarian