Potato pepper soup

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 

1. 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.
2. 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. 
3. 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