Roasted Pepper Potato Soup

Name: Roasted Pepper Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 2 Tbsps minced fresh cilantro; 2 Tbsps minced fresh cilantro; 113 grams can chopped green chilies, drained; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 Tbsp lemon juice; 120 grams reduced-fat cream cheese, cubed; 2 mediums onions, chopped; 630 milliliters diced peeled potatoes; 198 grams jar roasted sweet red peppers, undrained and chopped; 1 teaspoon salt; 705 milliliters vegetable broth

Roasted Pepper Potato Soup might be a good recipe to expand your hor d'oeuvre repertoire. This gluten free and lacto ovo vegetarian recipe serves 6. One portion of this dish contains roughly 5g of protein, 8g of fat, and a total of 201 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have canolan oil, salt, roasted peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Roasted Pepper Potato Soup Recipe, Roasted Red Pepper Potato Soup, and Roasted Red Pepper Potato Soup.

Instructions

In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.

Ingredients you will need

Coriander

Potato

Chili Pepper

Peppers

Onion

Broth

Cumin

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.

Ingredients you will need

Cream Cheese

Lemon Juice

Cilantro

Potato

Soup

Equipment you will use

Blender

Frying Pan

Equipment

Sauce Pan

Blender

Frying Pan

Ingredients

Servings:

2Tbsps

canola oil 2Tbsps

minced fresh cilantro 2Tbsps

minced fresh cilantro 113grams

can chopped green chilies, drained 1teaspoon

ground coriander 2teaspoons

ground cumin 1Tbsp

lemon juice 120grams

reduced-fat cream cheese, cubed 2mediums

onions, chopped 630milliliters

diced peeled potatoes 198grams

jar roasted sweet red peppers, undrained and chopped 1teaspoon

salt 705milliliters

vegetable broth

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "