Roasted Red Pepper Soup
Greek Flatbread
Ingredients
- 1 Tbsp olive oil
- ½ cup diced yellow onion
- ¾ cup chopped carrots
- 1 tsp ground cumin
- 1 (7-oz) jar roasted red peppers, drained
- 2 cups organic vegetable broth
- ¼ tsp pepper
- 1 (15.5-oz) can chickpeas, rinsed and drained
- 1 (5-oz) pkg baby spinach
- 1 (5.3-oz) carton plain Greek yogurt
Instructions
- Heat oil in a saucepan over medium heat; add onion, carrots and cumin.
- Sauté 5 minutes or until onion is tender; add roasted peppers, broth and pepper.
- Cook 10 minutes longer or until carrots are tender.
- Puree soup with an immersion blender or in batches with an upright blender (be sure to remove center piece of lid).
- Stir in chickpeas and spinach; cook 5 minutes or until spinach wilts.
- Serve with dollops of yogurt.
Side Dish Ingredients
- 1 (6-inch) whole wheat flatbread
- 2 tsp olive oil
- ¼ tsp dried oregano
- 2 Tbsp Mediterranean olive bruschetta topping
- 2 Tbsp crumbled reduced-fat feta cheese
Side Dish Instructions
- Preheat oven to 400°F.
- Brush flatbread with olive oil; sprinkle with oregano.
- Place on a baking sheet; sprinkle with olive topping and feta.
- Bake 6 minutes or until cheese melts; cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
203
|
227
|
430
|
| Fat (g) | 8 | 14 | 22 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 27 | 21 | 48 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 685 | 481 | 1166 |
Quick & Healthy Meal Plan
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