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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Roasted Red Pepper Soup ROASTED RED PEPPER SOUP Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 2 Tbsp (30mL) extra-virgin olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 medium russet potato, chopped 4 cups (1L) water 1 15-ounce jar roasted red peppers Salt and pepper to taste (sea salt if on a corn-free diet*) 1 Tbsp (15mL) fresh lemon juice Sprigs of fresh marjoram or basil for garnish Directions In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender. Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper. Stir in lemon juice before serving. Serve hot, garnished with fresh herbs. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts Calories: 82 Fat: 5g % fat calories: 49% Cholesterol: 0mg Carbohydrate: 10g Protein: 1g

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