Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per 6 servings.

This soup is a perfect comfort food with delicate and slightly sweet flavours and velvet like texture. Delicious! With little fat, and full body taste it is guilt free for seconds helpings.

 SERVES 4-6

INGREDIENTS

1  tbsp olive oil
1  medium onion, coarsely chopped
2  garlic cloves, chopped
6  cups chicken or vegetable stock, home made or sodium reduced
2  potatoes, cubed
2  bay leaves
4  allspice, whole cloves
1  jar roasted red peppers in water-vinegar brine (500 mL or 17.6 FL oz.)
2  tsp of sugar
¼ cup chives, chopped for garnish (2 tbsp)
     salt and freshly ground black pepper
 

Heat oil in a medium size heavy pot over medium heat. Add onion, and garlic and sauté for 5 minutes until the onions are translucent. Lower the heat to medium-low and add chicken broth, potatoes and roasted ed peppers. Do not add the brine. Add the bay leaves and allspice.

Simmer covered, at low heat for 15-20 minutes or until the potatoes are cooked. Take out and discard the bay leaves and allspice.

Let the soup cool slightly. Insert a hand held blender and blend until smooth. Add sugar and adjust seasoning if necessary.

When ready to serve, re-heat. Divide soup among bowls and add fresh chives.