This is a wonderful tasting soup - well balanced, light, healthy and quick. The hint of maple syrup and cayenne pepper gives the soup a wonderful contrasting highlight. Served with fish wraps or cheese sandwiches this soup makes the perfect weeknight dinner.

Ingredients

4	red bell peppers - coarsely chopped
2	red onions - finely chopped
2	tablespoons olive oil
1	tablespoon paprika
17	oz tomato juice
1	teaspoon maple syrup
1	dash of cayenne pepper

Directions

1. Heat the olive oil in a saucepan. Sauté the pepper and onions for 2-3 minutes, then sprinkle with paprika powder. Allow to cook for another 2-3 minutes.
   
   
2. Pour in the tomato juice and maple syrup. Add the dash of cayenne pepper, and pepper and simmer covered for 20 minutes.
   
   
3. With a puree machine puree the soup finely. If you find it too thick add some more tomato juice, however my recommendation is that this soup tastes best thick and creamy.
   
   
4. Serve on pre-warmed soup plates with a splodge of sour cream.
   
   

Categories

Vegetables, Soup, Puree, Saute, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sodium High in dietary fiber Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sugar