Healthy Roasted Red Pepper Soup With Crispy Sage
This is an easy to make, low-calorie soup. The garnish makes it a bit elegant.
Servings 4
Ingredients
- 4 red peppers halved
- 2 whole peeled garlic cloves chopped
- 1 medium onion chopped
- 2 tbs. olive oil extra virgin
- 4 cups premium low sodium chicken broth
- 1/2 - 1 tsp. Sriracha Sauce Start with 1/2 tsp. and taste. We like it spicy.
- 1/4 cup non-fat Greek yogurt Plus a few tsps. more for garnish if desired.
- 1/2 tsp. sea salt
Instructions
- Line a pan with olive oil and roast peppers and garlic at 425 degrees until skin is partially blackened about 10 to 15 minutes. Remove from oven and put in a covered dish.
- Once cooled, peel the skin from the peppers. I mostly just try to get the blacken parts off.
- Sautée chopped onion and garlic in olive oil until translucent.
- Add peeled peppers to the garlic and onions. I take scissors and cut the peppers into chunks while in the pot. Less mess. Add chicken broth to the pot and bring to a boil. Then, simmer partially covered for 8 minutes. Turn heat off and use an immersion blender to blend. Or, let cool and use a regular blender, then return to pan.
- Blend in non-fat yogurt, Sriracha, and salt and raise the heat.
- Serve hot with a dollop of yogurt, crispy sage leaf and cracked pepper.