Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and 1/2 cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
- Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
- Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 2 grams, Carbohydrate 56 grams, Fat 4 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1491 milligrams, Sugar 14 grams, TransFat 0 grams
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