Roasted Pepper and Avocado Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Nov/Dec 2012 Ingredients:
4 cloves garlic |
1 tsp olive oil |
210 g onion |
500 g (400 g roasted) bell peppers |
1 tsp cumin |
2 tsp chili powder |
160 g avocado |
500 g skim milk |
Directions:
1. In a large non-stick skillet on medium high, heat 1 tsp oil. Add onion and cook until very browned, about 8 minutes. Transfer to a 4- to 6-qt slow cooker
2. To slow cooker, add 4 poblano peppers, 2 bell peppers, garlic, chile powder, cumin (and 2 more tsp oil if desired). Stir well, cover and cook on low for 7 hours or on high for 3.5 hours.
3. Transfer pepper mixture to a blender along with avocado; puree until smooth. Return to slow cooker and stir in milk and salt.
4. Make relish from 1 poblano pepper, 1 toato, sea salt and cilantro. Serve soup with sour cream, relish and lime wedges.
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