Low-Calorie Yellow Pepper Potato Soup
Serves 6
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  1. 1 tbsp extra-virgin olive oil
  2. 1 clove garlic (smashed)
  3. 2 yellow bell peppers (cut in chunks)
  4. 2 leeks (white part only) (halved & sliced)
  5. 1/4 tsp ground turmeric
  6. 1 lb (453 g) russet potatoes (cut into chunks)
  7. 4 cups (946 ml) water
  8. 3 sprigs flat-leaf parsley
  9. 3 sprigs thyme
  10. 1 bay leaf
  11. 1 tbsp dry white vermouth
  12. salt & ground black pepper (to taste)
  1. Preheat a large saucepan over medium-low heat and add in olive oil.
  2. Sauté garlic, peppers and leek for 1 minute, then add in turmeric. Continue to cook for another 10 minutes, or until all vegetables begin to soften.
  3. Add in potato chunks, water and herbs, then bring to the boil.
  4. Reduce heat to a simmer, cook uncover for 15-20 minutes, or until potatoes are tender.
  5. Remove from heat and discard the herbs, then puree the soup until you have a smooth consistency (either using a hand blender or food processor).
  6. Reheat the pureed soup, then stir in the vermouth. Season to taste with salt and ground black pepper.
  7. Serve warm.
  1. Each serving: (about 97 calories)
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