Roasted Red Pepper Soup
Crispbread with Tangy Feta Spread
Ingredients
- 2 small carrots, chopped
- 1 large shallot, chopped
- 1½ tsp ground cumin
- 1 Tbsp olive oil
- 1 (12-oz) jar roasted red peppers, drained
- ½ cup canned crushed tomatoes
- 2½ cups low sodium vegetable broth
- ¼ tsp pepper
- 1 (15-oz) can no salt added chickpeas, rinsed and drained
- ½ (5-oz) pkg baby spinach
- ¼ cup crème fraîche
Instructions
- Sauté carrots, shallot, and cumin in hot oil in a Dutch oven over medium-high heat 3 minutes or until shallot is crisp-tender.
- Add roasted peppers, tomatoes, broth, and pepper. Cook 10 minutes or until carrots are tender. Cool 10 minutes.
- Puree soup, in batches, in a blender with center of lid removed to desired consistency; return to pot.
- Stir in chickpeas and spinach; cook 5 minutes or until spinach is wilted. Top each serving with crème fraîche.
Side Dish Ingredients
- ⅓ cup crumbled feta cheese
- ¼ cup crème fraîche
- 1 tsp lemon zest
- 1 clove garlic, minced
- ⅛ tsp crushed red pepper
- 6 slices light rye crispbread
Side Dish Instructions
- Stir together feta, crème fraîche, lemon zest, garlic, and red pepper in a bowl until blended. Serve with crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
338
|
193
|
531
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 5 | 7 | 12 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 40 | 18 | 58 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 690 | 242 | 932 |
| T. Sugs (g) | 11 | 2 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
