Roasted Red Pepper Beet Soup

Photography by: Chris Court
Ripe bell peppers are packed with vitamin C, which has been shown to reduce blood pressure.


1 tablespoon olive oil
1 diced onion
4 cups low-sodium vegetable broth
1 cup sliced roasted red bell pepper
2 peeled and sliced medium sized beets
1 tablespoon ground coriander
1 teaspoon fennel seeds
juice of ½ lemon
1 tablespoon fresh thyme
Garnish: soft goat cheese

Nutrition Facts

Per serving: 110 calories, 3.5 g fat (.5 g saturated fat), 0 mg cholesterol, 6 g protein, 14 g carbohydrates, 3 g fiber, 320 mg sodium


Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 diced onion; cook 5 minutes. Add 4 cups low-sodium vegetable broth, 1 cup sliced roasted red bell pepper, 2 peeled and sliced medium sized beets, 1 tablespoon ground coriander, 1 teaspoon fennel seeds, salt and pepper to taste; simmer 30 minutes. Stir in juice of ½ lemon and 1 tablespoon fresh thyme; purée. Garnish: soft goat cheese