Greek Red Pepper Soup with Olives, Lemon Rind & Yoghurt - 4 pts, 27g carbs, 7g fiber

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Greek Red Pepper Soup with Olives, Lemon Rind &

Yoghurt - 4 pts, 27g carbs, 7g fiber

 

Recipe By :Falling Cloudberries by Tessa Kiros,

Murdoch Books

Serving Size : 4 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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4 red bell peppers --

(capsicums), cut in half lengthways ánd seeds removed

2 tablespoons olive oil

2 garlic cloves -- lightly

crushed with the flat of á knife

1 small red onion -- sliced

4 ripe tomatoes -- peeled and

chopped, or

14 oz canned tomatoes -- chopped

3 cups water

10 1/2 oz plain Greek yoghurt

1/3 cup pitted black olives -- roughly

chopped, preferably Kalamata

1 finely grated rind of 1 lemon

2 sprigs rosemary -- leaves only,

finely chopped

 

Preheat the grill (broiler) to high. Line a large oven

tray with foil and arrange the peppers, skin side up,

in a single layer. Grill for about 30 minutes until

the skin has darkened in places and swelled up

and the peppers are soft. You might need to move them

around in the tray so they are evenly grilled or

remove the halves that are blackened and !eave some in

for longer.

 

Transfer the peppers to a bowl, cover with plastic

wrap (or put in a plastic bag and seal) and leave to

sweat for 10 minutes to make peeling easier. Peel off

the skin.

 

Heat the olive oil in a large saucepan and sauté the

garlic and onion for about 5 minutes. Add the tomato

and cook until it begins to bubble. Add the pepper

halves, tearing them into large chunks as

you put them in the pan. Season with salt and pepper.

Add 3 cups water and bring to the boil, then lower the

heat, cover the pan and simmer gently for about 30

minutes. Remove from the heat and purée. The soup

should be fairly thick: if it seems too watery, simmer

uncovered for a while for a longer. If it seems toï

thick, add a little more water.

 

Check the seasoning and serve the soup hot with a

dollop of yoghurt and a sprinkling of chopped olives,

lemon rind and rosemary.

 

Serves 4

 

Description:

" 4 pts "

Source:

" Gourmed Magazine "

S(Formatted by Chupa Babi):

" 12.29.07 "

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Per Serving (excluding unknown items): 219 Calories;

11g Fat (43.5% calories from fat); 6g Protein; 27g

Carbohydrate; 7g Dietary Fiber; 9mg Cholesterol; 301mg

Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0

Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : You can add any flavours you like to the base

of this soup. Here, use fresh rosemary and serve the

soup with yoghurt, black olive and lemon flavour. You

might like to use another herb like fresh basil with a

swirl of cream, or try adding a good kick of chilli

oil to serve. Serve with or without the yoghurt.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1671 0 801 0

 

 

 

 

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