4 servings / 40 min
Prep: 15 min / Cook: 25 min
Great for a start to a chilly spring night or a perfect accompaniment for a lunch salad.
Ingredients
- 2 tsp (10 mL) canola oil
- 2 stalks celery, diced
- 1 onion, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 tbsp (30 mL) tomato paste
- 2 tsp (10 mL) chili powder
- 1/2 tsp (2 mL) dried oregano leaves
- 1 lb (454 g) yellow fleshed potatoes, peeled and cubed (3)
- 3 1/2 cups (875 mL) low sodium vegetable broth
- 2 red bell peppers, diced
- 2 tbsp (30 mL) chopped fresh basil
Directions
- In a soup pot, heat oil over medium heat. Cook celery, onion, carrot and garlic for 5 minutes or until softened. Stir in tomato paste, chili powder and oregano leaves for 1 minute. Stir in potatoes and pour in broth. Bring to a simmer; cover and cook for about 20 minutes or until very soft.
- Using an immersion blender or in batches, in blender puree soup. Return to pot and stir in peppers and basil. Simmer for about 5 minutes for peppers to soften.
- Ladle into bowl to serve.
Nutrition information per serving: 1 1/3 cup (350 mL)
- Calories: 132
- Protein: 3 g
- Total fat: 2 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg - Carbohydrates: 26 g
Fibre: 4 g
Sugars: 7 g
Added sugars: 0 g - Sodium: 193 mg
- Potassium: 665 mg