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Name: Yellow Pepper Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/4 cup Olive oil; 1 Yellow onion Diced; 1 stalk Celery Diced; 1 Carrot peeled and chopped; 6 cups Vegetable Stock; 8 Yellow bell pepper Roated and peeled; 1 teaspoon Thyme; Salt and pepper to taste

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INGREDIENTS

1/4 cup Olive oil
1 Yellow onion ; Diced
1 stalk Celery ; Diced
1 Carrot ; peeled and chopped
6 cups Vegetable Stock
8 Yellow bell pepper ; Roated and peeled
1 teaspoon Thyme
Salt and pepper to taste

INSTRUCTIONS

In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté, stirring constantly, until golden brown, 5 to 7 minutes.

Add the stock, increase the heat to high and bring to a boil.

Add the bell peppers, reduce the heat to medium, cover and simmer until the peppers are very tender about 5 minutes. Remove from the heat.

Working in batches and using a slotted spoon, transfer the peppers, onion, carrot and celery to a blender or food processor. Add some of the cooking liquid and puree until smooth. Return the soup to the saucepan and place over medium heat.

Add the thyme, bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Season with salt and pepper.

NOTES

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Nutrition

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Serving Size: 1 Serving (1695g)
Recipe Makes: 6 Servings

Calories: 170
Calories from Fat: 25 (15%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 5670.4mg		196 %
Potassium 602.8mg		16 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 3g	12 %
	Sugars, other 33.7g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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