Creamy Roasted Pepper Soup

Servings: 2

Who knew such a delectably comforting soup could be made with just four ingredients in only fifteen minutes? The soup has a velvety texture thanks to the cream and chickpeas, and in a single serving, you’ll receive 80 percent of your daily fiber and 44 percent of your daily protein.

INGREDIENTS

32 ounces roasted red peppers
½ cup heavy cream
3 cups baby spinach
1 (15-oz.) can chickpeas, drained and rinsed

INSTRUCTIONS

1. Combine the roasted red peppers and heavy cream in a saucepan over medium-high heat and cook for 5 minutes, until simmering.
2. Remove from the heat and allow to cool for 5 minutes, then transfer to a blender. Blend until smooth, transfer the mixture back to the pot, and return to medium-high heat.
3. Add the spinach and chickpeas and cook for 2 minutes, until the spinach wilts.
4. Remove from the heat and divide between two serving bowls.

NUTRITION • per one serving • 

Calories 521
Total Fat 18.56 g 29%
Saturated Fat 7.8 g 39%
Polyunsaturated Fat 3 g —
Monounsaturated Fat 4.4 g —
Trans Fat — 
Cholesterol 40 mg 13%
Sodium 1662 mg 69%
Total Carbohydrates 79.4 g 26%
Dietary Fiber 20 g 80%
Total Sugars 30 g —
Protein 22 g 44%
Vitamin A 3719 mcg 346%
Vitamin C 103 mcg 105%
Vitamin D 0.2 mcg 1%
Potassium 1345 mg 29%
Calcium 239 mg 24%
Iron 5.6 mg 31%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here