Smokey red pepper shooters
½ cup(s), diced
¾ tsp(s), smoked variety
Fat free chicken broth
Roasted red peppers (packed in water)
4 cup(s), rinsed and drained
Fresh mint leaves
1 tbsp(s), and/or cilantro, chopped
1 tbsp(s), for garnish
- Coat a medium saucepan with cooking spray; set over medium-low heat. Add onion and sprinkle with salt; saute onion until soft, about 5 minutes. Stir in ginger, garlic, paprika, cumin, coriander, fennel and cinnamon; cook, stirring a few times, 1 minute.
- Add broth, roasted peppers and vinegar; stir and bring to a simmer. Puree soup in pot using an immersion blender (or puree in a regular blender); serve garnished with mint and/or cilantro and capers.
- Serving size: 1/2 c