Roasted Red Pepper Soup
Crispbread with Feta Spread
Ingredients
- 3 large carrots, chopped
- 1 cup chopped onion
- 1 Tbsp ground cumin
- 2 Tbsp olive oil
- 2 (12-oz) jars roasted red peppers, drained
- 5 cups organic low sodium vegetable broth
- ½ tsp pepper
- 2 (15-oz) cans no salt added chickpeas, rinsed and drained
- 1 (5-oz) pkg baby spinach
- 1 (5.3-oz) carton plain whole milk Greek yogurt
Instructions
- Sauté carrots, onion, and cumin in hot oil in a Dutch oven over medium-high heat 3 minutes or until onion is crisp-tender.
- Add roasted peppers, 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 until desired consistency; return to pot.
- Stir in chickpeas and spinach; cook 5 minutes or until spinach is wilted. Top each serving with yogurt.
Side Dish Ingredients
- 1 cup crumbled feta cheese
- 2 oz cream cheese, softened
- 1 Tbsp lemon zest
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 12 slices light rye crispbread
Side Dish Instructions
- Stir together feta, cream cheese, lemon zest, garlic, and red pepper in a bowl until blended. Serve with crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
274
|
174
|
448
|
| Fat (g) | 7 | 9 | 16 |
| Sat. Fat (g) | 1 | 6 | 7 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 38 | 19 | 57 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 620 | 341 | 961 |
| T. Sugs (g) | 10 | 2 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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