Soup

Roasted Yellow pepper and Corn Bisque is for Soup.

Roasted Yellow pepper and Corn Bisque takes several minutes to prepare.

Roasted Yellow pepper and Corn Bisque takes several minutes to cook.

Roasted Yellow pepper and Corn Bisque makes 8 servings.

The ingredients for Roasted Yellow pepper and Corn Bisque are:

4 yellow bell peppers
3 cups fresh corn, cut from the cobs
1 tbsp vegetable oil
1 medium sized Videlia onion, diced
3 cloves garlic
2 hot red chilis, seeded and sliced thinly
1 yellow summer squash, cut in half lengthwise and sliced thinly
3-4 cups vegetable stock
1 1/2 tsp salt
1 (14 oz) can of coconut milk (light is fine)
1 tbsp agave nectar
juice of 1 lime, or to taste
1 whole nutmeg

Here is how you make Roasted Yellow pepper and Corn Bisque:

1. Preheat the oven to 375 F. Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet and bake for about 40 minutes, turning once. The peppers should be very soft and collapsed. If you are roasted them on the barbeque, place them on the grill whole, and turn them as the skins blacken. Let them cool before removing the stem, skin and seeds. Roughly chop the peppers.2. In a soup pot, saute the onion in the oil to 5 to 7 minutes over a medium-high heat, until softened and translucent. Add the garlic and the chilies and saute for another minute or so.3. Add the corn and the squash and cook for 3 to 5 minutes, until moisture begins to release fom the squash. Add the roasted peppers, vegetable broth and salt. Cover and bring to a boil. Once the soup is boiling, lower the heat and simmer for about 20 minutes, covered.4. Add the coconut milk and pure the soup, either by using an immersion blender or by slightly cooling and then transfering the soup to a food processor or blender in batches. Reheat the soup and grate the nutmeg with a microplane grater directly into the soup. Add the AGAVE and lime.From Veganomicon by Isa Chandra Moskowitz and Terry Hope RomeroNumber of Servings: 8Recipe submitted by SparkPeople user 1THIRTY3.

The nutritional information for Roasted Yellow pepper and Corn Bisque is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 163.1

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 179.3 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 3.4 g
• Protein: 4.0 g

The dietary needs meet for Roasted Yellow pepper and Corn Bisque is Vegan