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Ингредиенты
- 1/2 c. minced onion
- 1 tsp extra virgin olive oil
- 1 lb red bell peppers - (2 or possibly 3) roasted, peeled, seeded, and minced
- 3 1/4 c. canned reduced-sodium chicken broth
- 1/2 c. plain low-fat yogurt
- 1/2 tsp salt
- 4 sprg fresh basil (optional)
Инструкции
- Saute/fry the onion in the extra virgin olive oil in a medium saucepan. Add in the peppers and broth; simmer for 15 min.
- Puree in a blender or possibly food processor till smooth. Cold; stir in the yogurt and salt; refrigeratewell.
- At serving time, garnish the soup with fresh basil sprigs, if you like.
- This recipe yields 4 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 23 | 29% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 613mg | 26% |
| Potassium 429mg | 12% |
| Total Carbs 9.53g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.1g | 4% |
| Protein 4.16g | 7% |
