Roasted Red Pepper Soup
Ingredients
- 5 Roasted red peppers, canned, low sodium
- 2 cup Water
- 3 cup Vegetable broth, no added salt
- 2 Onion, small, chopped
- 5 Garlic cloves, chopped
- 1/2 tsp Black pepper
Instructions
- 1. In a pot sautee onions and garlic in olive oil until soft.
- 2. Add peppers, water, broth, and black pepper. Bring to a simmer.
- 3. Remove from heat, let cool slightly, use immersion blender to puree.
Notes
Makes 4 servings. Per serving: 11 g net carbs, 1.6 g protein, 360 mg sodium, 94 mg potassium, 16 mg phosphorus