| Roasted Red
Pepper Soup Mountain Trek Fitness Retreat & Health Spa Serving Size : 6 2 Tablespoons olive oil 2 Celery stalks -- chopped 1/2 cup onion -- chopped 2 garlic clove -- flaked 4 red peppers -- roasted and chopped 2 14.5 oz. cans chicken broth 8 ounces water 2/3 cup silken lite tofu minimal salt and pepper 1/4 cup grated parmesan cheese Heat oil in medium saucepan over medium heat. Add celery, onion and garlic and cook. Stir occasionally, about 8 minutes, until vegetables soften. Add roasted peppers and stock. Bring to a boil, lower heat and simmer 5 minutes. Puree small batches with the tofu in a blender or food processor until smooth. Return soup to saucepan. Heat gently. Add minimal salt and pepper to taste. Sprinkle with parmesan cheese before serving. Per Serving (excluding unknown items): 107 Calories; 6g Fat (53.1% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 513mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat.
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