Creamy Asparagus Soup With Roasted Pepper Puree

Recipe Ingredients

2 cups	474ml	Reduced-sodium fat-free chicken broth
		= (or vegetable broth)
1		Baked potato - (abt 8 oz) - peeled, diced (medium)
1 cup	62g / 2.2oz	Chopped onion
2 cups	292g / 10oz	Garlic cloves - chopped (medium)
1/4 teaspoon	1.3ml	Table salt
1/8 teaspoon	0.6ml	Cayenne pepper - or to taste
1 1/2 lbs	681g / 24oz	Fresh asparagus - ends trimmed,
		Cut into small pieces
7 oz	198g	Jarred roasted red peppers in water - drained
8 oz	227g	Lite silken tofu

Recipe Instructions

In medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.

Meanwhile, puree roasted peppers in blender until smooth. Spoon pureed peppers into small bowl and set aside. Rinse blender.

Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).

Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold.

This recipe yields 4 servings; about 1 1/2 cups of soup and 1 1/2 tablespoons of pepper puree per serving.

Points® Value: 2

Source:
Weight Watchers at http://www.weightwatchers.com

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