Zucchini and Roasted Bell Pepper Soup

[Guest guest]

Zucchini and Roasted Bell Pepper Soup

4 to 6 servings—Egg- & Dairy-free

 

Rich and savory with a hint of smoky flavor, this soup

makes a fantastic light starter for a spring menu.

Peeling the zucchini creates a more refined

appearance, but it's fine to omit this step.

 

1 Tbs. vegetable oil

1 medium onion, chopped

3 medium zucchini, peeled and diced

2 stalks celery, sliced

2 medium cloves garlic, minced

2 medium red bell peppers, halved lengthwise

1/3 cup drained soft tofu

1 tsp. salt

1/4 tsp. freshly ground pepper

Chopped fresh basil and/or chives for garnish

(optional)

1. In large saucepan, heat oil over medium heat. Add

onion and cook until golden, about 8 minutes. Add

zucchini, celery and garlic and cook, stirring

occasionally, 5 minutes.

 

2. Add 4 cups water and bring to a boil over high

heat. Reduce heat to low and simmer, stirring

occasionally, until vegetables are tender, about 15

minutes.

 

3. Meanwhile, preheat broiler. Place pepper halves,

skin side up, on broiler rack and broil until skins

are blackened, about 9 minutes. (Alternatively, using

tongs, roast peppers, skin side down, directly over

gas flame.) Wrap in paper bag and refrigerate until

cool, about 15 minutes.

 

4. Peel peppers. Transfer to blender or food

processor, add tofu and puree until smooth. Remove to

bowl and set aside.

 

5. Transfer zucchini mixture (in batches if necessary)

to blender or processor and puree until smooth. Return

mixture to saucepan, then stir in roasted pepper

puree, salt and pepper. Reheat over medium heat,

thinning with more water as needed. Serve hot,

garnished with basil if desired.

 

PER serving: 93 CAL; 4 G PROT; 4 G TOTAL FAT (0 SAT.

FAT); 13 G CARB.; 0 MG CHOL; 565 MG SOD.; 5 G FIBER

 

 

 

 

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