Sweet Potato And Pepper Soup Weight Watcher Friendly Recipes
SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY
The combination of grilled peppers and sweet potatoes produces a sweet, velvety textured soup. The combination is truly outstanding. The soup can be made up 2 days in advance or frozen for up to 3 months. Add more stock when reheating. This fabulous soup comes in with 3 points Weight Watchers
Provided by Abby Girl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
- In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
- In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
- Serve with garnish.
- Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.
Nutrition Facts : Calories 117.2, Fat 2.7, SaturatedFat 0.5, Sodium 696.8, Carbohydrate 18.2, Fiber 3.8, Sugar 7.3, Protein 5
ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)
This is a sweet and savory red pepper soup that features red onions and balsamic vinegar, along with easy to use bottled red peppers. I adapted this from a sauce recipe that I often use on chicken and pasta meals. If you want to make something more indulgent, replace the skim milk with half and half or heavy cream. Yum!
Provided by BuckeyeSara
Categories Peppers
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet or saucepan on medium high heat.
- Add the onions and cook about 8 minutes or until completely soft and cooked through.
- Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
- Remove the pan from the cooktop and allow it to cool for 5 minutes.
- While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
- Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
- Pour the red pepper mixture back into the pan and heat until warm.
- Slowly pour the milk mixture into the pan and whisk until completely blended.
- Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!
Nutrition Facts : Calories 117.9, Fat 4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 1204.7, Carbohydrate 15.5, Fiber 1.9, Sugar 2.7, Protein 6.2
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