Sweet yellow peppers are exceptionally rich in vitamin C. Serve the soup either hot for a comforting wintertime meal, or chilled in the warm-weather months.

　　

Ingredients

Serves 6

　　3 cups homemade or reduced-sodium store-bought chicken or vegetable broth

　　Generous pinch of saffron threads

　　1 tablespoon unsalted butter

　　1 large onion, diced

　　3 garlic cloves, minced

　　2 celery stalks, diced

　　4 large yellow bell peppers (about 2 pounds), ribs and seeds removed, diced

　　1/4 cup dry white wine

　　Coarse salt

　　1/2 teaspoon ground cumin

　　2 tablespoons half-and-half or milk

　　Pinch of cayenne pepper, or to taste

　　Plain low-fat yogurt, for garnish

　　

Step 1

Bring broth to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; cover and let steep.

　　

Step 2

Heat butter in a large saucepan over medium-low. Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes. Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.

　　

Step 3

Add wine and cook, stirring occasionally, until evaporated. Add broth, 1 teaspoon salt, and the cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.

　　

Step 4

Remove from heat; let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle). Season with cayenne pepper. Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days). Garnish with yogurt before serving.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 96g

　　

Step 7

Saturated: 1.6g

　　

Step 8

Unsaturated Fat: 1.1g

　　

Step 9

Cholesterol: 5.5mg

　　

Step 10

Carbohydrates: 13g

　　

Step 11

Protein: 4.3g

　　

Step 12

Sodium: 373mg

　　

Step 13

Fiber: 1.8g

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