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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.

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Nutrition Facts

111 calories; calories from fat 6.5%; protein 3g; fat 0.8g; saturated fat 0.3g; carbohydrates 22g; fiber 1.8g; sodium 232mg; cholesterol 1.6mg.
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