Smoky red pepper shooters
1
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Great as passed hors d'oeuvres, these vibrant soup shots can also add interest and height to a vegetable platter. Smoked paprika gives this appetizer its compelling flavor in addition to cumin, coriander, fennel, and cinnamon. Fresh mint adds a refreshing finish.
Ingredients
Cooking spray
2 spray(s)
Uncooked onion(s)
0.5 cup(s), chopped
Kosher salt
1 tsp
Minced ginger
1 tsp
Jarred minced garlic
1 tsp
Paprika
0.75 tsp
Ground cumin
0.75 tsp
Ground coriander
0.75 tsp
Fennel seeds
0.75 tsp
Ground cinnamon
1 pinch(es)
Fat free chicken broth
1 cup(s)
Roasted red peppers (packed in water)
4 cup(s)
Sherry vinegar
1 tsp
Fresh mint leaves
1 Tbsp
Capers
1 Tbsp
Instructions
1
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.
2
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.
3
Serving size: 1/2 cup
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