Yellow Pepper Soup with Cilantro Purée

Becky Luigart-Stayner; Melanie J. Clarke

Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 18%
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 23g
  • Fiber: 4.5g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 392mg
  • Calcium: 40mg


  • 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


  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.

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