SWEET RED PEPPER AND BEET SOUP

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Sweet Red Pepper and Beet Soup image

Categories     Pepper     Beet     Simmer     Boil

Yield serves 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
  • Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
  • Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
  • Nutrition Information
  • (Per Serving)
  • Calories: 125g
  • Saturated: 2.6g
  • Unsaturated Fat: 2g
  • Cholesterol: 6.5mg
  • Carbohydrates: 13.9g
  • Protein: 6.7g
  • Sodium: 374mg
  • Fiber: 3.4g

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