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Spicy Zucchini, Pepper and Potato Soup (Rachael Ray) Recipe

Spicy Zucchini, Pepper and Potato Soup (Rachael Ray) Recipe

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Spicy Zucchini, Pepper and Potato Soup (Rachael Ray)

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Ingredients:

Serving

1 large red frying pepper or red bell pepper, for roasting
3 tbsp extra-virgin olive oil
1 to 1 1/4 lb small zucchini , very thinly sliced into discs
2 chile peppers , fresno or other, tops removed, seeded and sliced into very thin rings
2 mild green frying peppers ( cubanelle), thinly sliced into rings
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 baby yukon gold potatoes , very thinly sliced into discs ( like potato chips)
4 cloves garlic, thinly sliced
salt and freshly ground black pepper
2 tbsp finely chopped rosemary
a few sprigs thyme , leaves picked and finely chopped
2 lb peeled fresh heirloom tomatoes, chopped
2 to 3 cups chicken or vegetable stock
fresh sweet basil leaves, shredded or torn, for garnish
crusty bread or fresh baguette , for serving

Directions:

Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
Cool completely and store for make-ahead meal.
Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	614.41 Kcal (2572 kJ)
Calories from fat	367.55 Kcal
		% Daily Value*
Total Fat	40.84g	63%
Cholesterol	159.71mg	53%
Sodium	164.21mg	7%
Potassium	1140.2mg	24%
Total Carbs	24.11g	8%
Sugars	6.41g	26%
Dietary Fiber	14.48g	58%
Protein	37.16g	74%
Vitamin C	111.7mg	186%
Iron	3.3mg	18%
Calcium	66.4mg	7%

Amount Per 100 g
Calories	96.82 Kcal (405 kJ)
Calories from fat	57.92 Kcal
		% Daily Value*
Total Fat	6.44g	63%
Cholesterol	25.17mg	53%
Sodium	25.88mg	7%
Potassium	179.67mg	24%
Total Carbs	3.8g	8%
Sugars	1.01g	26%
Dietary Fiber	2.28g	58%
Protein	5.86g	74%
Vitamin C	17.6mg	186%
Iron	0.5mg	18%
Calcium	10.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.9

Points
15

PointsPlus

Good Points

saturated fat free,
very low sodium

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