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photo Roasted Pepper & Avocado Soup Recipe | Say Mmm

Roasted Pepper & Avocado Soup

Creamy avocado and slow-cooked peppers make a delicious combination in this rich, velvety soup. Serve hot out of the slow cooker or refrigerated and cold.
7 hr 25 min - cleaneatingmag.com
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Servings:??  | Calories:1364 | Total Fat:77g  | Chol:110mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 77g
118 %
Sat Fat 24g
122 %
Total Carb 140g
47 %
Fiber 31g
123 %
Sugars 70g
---
Cholesterol 110mg
37 %
Sodium 2790mg
116 %
Protein 49g
98 %
Calories:
32% Others combined
27% Skim milk
23% Avocado
16% Sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 tbsp safflower oil, divided
1 1/2 cups diced yellow onion
4 poblano chile peppers, seeded and quartered
2 yellow bell peppers, seeded and quartered
4 cloves garlic, peeled
2 tsp chile powder
1 tsp ground cumin
1 avocado, pitted, peeled and roughly chopped
3 cups skim milk
3/4 tsp sea salt
2/3 cup low-fat sour cream
1 large lime, cut into wedges
1 poblano chile pepper, seeded and finely chopped
1 tomato, diced
1/4 cup chopped fresh cilantro leaves
1/8 tsp sea salt

 Directions : View recipe directions on cleaneatingmag.com
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