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Yellow Pepper Soup with Cilantro Purée

Becky Luigart-Stayner; Melanie J. Clarke
Yield 6 servings
Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream.

Ingredients

  • Soup:
  • 1 teaspoon butter
  • 1 1/2 cups chopped onion
  • 1 cup chopped fennel bulb
  • 1 teaspoon curry powder
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, chopped
  • 1/3 cup dry white wine
  • 3 1/4 cups coarsely chopped yellow bell pepper (about 1 1/4 pounds)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
  • 1 cup cubed peeled Yukon gold or red potato
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • Puree:
  • 1/3 cup frozen green peas, thawed
  • 1/3 cup fresh cilantro leaves
  • 3 tablespoons fat-free, less-sodium chicken broth
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon vegetable oil
  • Dash of salt
  • Remaining Ingredient:
  • 2 tablespoons crème fraîche

Nutrition Information

  • calories 138
  • caloriesfromfat 18 %
  • fat 2.7 g
  • satfat 1.1 g
  • monofat 0.7 g
  • polyfat 0.7 g
  • protein 4.2 g
  • carbohydrate 23 g
  • fiber 4.5 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 392 mg
  • calcium 40 mg

How to Make It

  1. To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.

  2. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.

  3. To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.

  4. Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a "V" shape. Dollop 1 teaspoon crème fraîche in center of each serving.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.