Roasted Capsicum and Ricotta Soup | Quick and Healthy Recipe
This is quite possibly the easiest and quickest soup I have ever made! If you can open a can, use a blender and heat something up on the stove you have all the skill required for this recipe. I like that this combination of flavours is a bit different from the typical soup choices.
With the weather officially cold it is time to break out the healthy, warming soup recipes. Many foods that we think of as winter warmers and comfort food often come with a side of saturated fat or sugar, which makes them seem irresistible. This soup provides the creamy texture everyone loves but with healthy ingredients.
I added lentils to this recipe to increase the amount of protein so that it would keep you feeling fuller for longer. If you don't like lentils you can leave them out.
Roasted Capsicum and Ricotta Soup
Serves: 5
Time: 20 minutes
Nutritional information: Energy 527kJ | Protein 10g | Fat 2g | Sat fat 1.2 | Carbs 14g | sugar 6g |sodium 1801mg | Calcium 174mg
Ingredients
2 1/2 cups of chicken stock
1 cup light ricotta cheese
1/2 cup of light or skim milk
1 jar (450g) roasted capsicum, drained and rinsed
2 cloves garlic
3/4 cup canned lentils drained
2 tbsp lemon juice
salt and pepper to taste
2 tbsp fresh chives chopped
wholegrain toast to serve
1. Combine in a blender chicken stock, ricotta, milk, roasted capsicum, garlic and lentils. Blend these ingredients together until smooth.
2. Transfer this mixture into a saucepan and heat through. Add the lemon juice, salt and pepper to your taste preference.
3. Pour into bowls and garnish with chives.
4. Enjoy!
This recipe is too quick and easy for you not to try it. It is a healthier alternative to other creamy soups but will still satisfy your craving for comfort foods.
Have a warm and toasty Weekend,
Bridge
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