Spicy Roasted Red Pepper Soup

Ingredienser

1 tsp (5 mL) cooking oil

1 cup (250 mL) sliced leek (white part only)

1/2 cup (125 mL) chopped celery

1/2 tsp (2 mL) dried basil

1 clove garlic, minced

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

3 cups (750 mL) prepared chicken broth

11/2 cups (375 mL) chopped roasted red pepper

1 1/2 tsp (7 mL) granulated sugar

1/2 tsp (2 mL) finely chopped chipotle peppers in adobo sauce (see Tip)

1 cup (250 mL) cooked quinoa

1/2 cup (125 m.L) buttermilk

Fremgangsmåte

Heat cooking oil in a large saucepan on medium. Add leek and celery, and cook for about 8 minutes, stirring often, until leek is golden and celery starts to soften.

Add next 4 ingredients and cook, stirring, for about 1 minute until garlic is fragrant.

Stir in next 5 ingredients and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 20 minutes until celery is soft. Carefully process with a hand blender or in a blender until smooth (be sure to follow the manufacturer's instructions for processing hot liquids).

Stir in buttermilk.

Tip

Chipotle chili peppers are smoked jalapeno peppers.

Be sure to wash your hands after handling them. Store leftover chipotle chili peppers with their sauce in an airtight container in the refrigerator for up to 1 year.

1 cup (250 mL): 110 Calories; 2.5 g Total Fat (0.5 g Mono, 0 g Poly, 0 g Sat); < 5 mg Cholesterol; 19 g Carbohydrate; 2 g Fibre;

4 g Protein; 670 mg Sodium