Photo Credit: Aaron Colussi

Super-Quick Sweet Red Pepper and Green Chile Bisque

$0.00

With the help of a few pantry items and a quick sauté, you won’t believe how quickly this recipe comes together. 

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Description

Recipe Type: Entree
Author: Kimberly Lord Stewart
Serves: 4

Ingredients

  • 2 tablespoons olive oil 
  • 1 medium sweet onion, thinly sliced
  • 1 carrot, finely diced (wash, but don’t peel) 
  • 2 cloves garlic, minced 
  • 1 (16-ounce) jar sweet red roasted peppers, drained
  • 1 (4-ounce) can whole green chiles, drained 
  • 2 cups organic chicken or vegetable broth 
  • ¼ cup cashew or oat milk  (soy or almond OK, too)
  • Salt and pepper, to taste
  • Tortilla chips, for garnish

Instructions

  1. Heat a soup pot over medium-low heat. Add oil, onion and carrot. Sauté 13 minutes, or until onions and carrot are soft. Add garlic, and sauté until fragrant.
  2. Place onion, carrot and garlic in a blender. Add red peppers, chiles, broth and milk. Puree on high speed, about 5 minutes, until very smooth.
  3. Return to heat, and warm up (do not allow to boil). Season to taste with salt and pepper.
  4. Serve with tortilla chips.

PER SERVING: 149 CAL; 9G PROTEIN; 4G FAT; 11G CARB (3G SUGARS); 510MG SODIUM; 3G FIBER (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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