Sweet Potato And Pepper Soup Weight Watcher Friendly Food

SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY

Steps:

• Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
• In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
• In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
• Serve with garnish.
• Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.

WEIGHT WATCHERS POTATO SOUP

Steps:

• Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
• As potatoes are cooking, saute onions then add to cooking potatoes.
• When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
• Thicken with the flour and water mix.
• Serve and enjoy.

ZERO POINTS VEGGIE SOUP (WEIGHT WATCHER FRIENDLY)

Steps:

• Over medium high heat, in a large pot add the extra virgin olive oil and the onion, celery, garlic, and cabbage.
• Fry for 10-15 minutes or until onions and cabbage have a nice brown color, stirring frequently to make sure you get all the little goodies off the bottom of the pot.
• Add mushrooms and cook for another 10 minutes.
• Season with salt and pepper to your taste.
• Add the frozen vegetables, tomatoes, vegetable stock, bay leaves, thyme, oregano, allspice, and salt and pepper.
• Cook for 45 minutes.
• Remove from heat.
• Add the sugar and vinegar. This does two things; it helps neutralize the gas of the cabbage and also the acid of the tomato.
• Enjoy! On Weight Watchers this is a zero point soup.

ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)

Steps:

• Heat the olive oil in a skillet or saucepan on medium high heat.
• Add the onions and cook about 8 minutes or until completely soft and cooked through.
• Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• Remove the pan from the cooktop and allow it to cool for 5 minutes.
• While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
• Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• Pour the red pepper mixture back into the pan and heat until warm.
• Slowly pour the milk mixture into the pan and whisk until completely blended.
• Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!