Red Pepper Broccoli Soup

By Tonya_Speed

NUTRITION per serving: 126 Calories; 2g Fat; 13g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 531mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 3

Ingredients

• 1 1/2 pounds chopped broccoli stems and florets, divided
• 1/4 cup brown rice
• 1/4 teaspoon sea salt
• 5 cups plus 1 tablespoon low sodium vegetable broth, divided
• 2 large red bell peppers, seeded, deribbed and halved lengthwise
• 1 1/2 teaspoons olive oil
• 2/3 cup diced red onion
• 3 cloves garlic, pressed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 pinch cayenne pepper
• 1/4 teaspoon apple cider vinegar
• 1/4 teaspoon balsamic vinegar
• 1/3 cup lemon juice

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat broiler. In a large saucepan with a tight-fitting lid, place broccoli stems, rice, sea salt and 5 cups of vegetable broth; bring to a boil then reduce heat, cover and simmer for 20 minutes. Add broccoli florets and simmer for 20 minutes more. Meanwhile, roast bell pepper halves under the broiler, turning with tongs until charred all over, about 10 minutes. Remove from oven, let cool slightly and remove charred skins. Chop peppers then place in a blender or food processor and puree until smooth, adding remaining 1 tablespoon of vegetable broth to liquefy if necessary. Heat the oil in a large skillet over medium-high heat; add onion and sauté until softened. Add garlic, oregano, thyme and cayenne. Remove from heat and add to the saucepan containing the broccoli mixture; stir in apple cider vinegar, balsamic vinegar and lemon juice; simmer. Transfer soup to the blender or food processor (or use a hand-held mixer) and puree soup; return mixture to the soup pot and swirl in the red bell pepper puree.

GLUTEN FREE: Make sure vegetable broth, apple cider and balsamic vinegars are gluten free.