Creamy Red Pepper Soup
- 1 large red pepper, chopped
- 2 small leeks (white part only), chopped
- ½ cup onion, chopped
- 2 teaspoons fresh dill
- ½ teaspoon chives
- ¼ teaspoon onion powder
- 3 tablespoons plus 2 cups no-salt-added Chicken Broth, divided
- 3 tablespoons fresh cilantro, chopped
- 1 cup silken tofu
- Combine red pepper, leeks, onion, dill, chives, onion powder, and 3 tablespoons of the chicken broth in a medium size pot.
- Saute over medium heat for 8-10 minutes or until tender, adding more broth if needed.
- Add remaining broth, bring to a boil, lower heat, and simmer for 20 minutes.
- Remove from the heat and let stand for 10 minutes.
- After cooled, puree in a blender with cilantro and tofu.
- Return to the pot and reheat.
- Serve hot.
Recipe by Fat Flush at https://fatflush.com/creamy-red-pepper-soup/
3.2.2885