Chef Judy's Roasted Sweet Red Pepper, Tomato, Chipotle Soup with Couscous

May 18, 3:46 PMOrganic Food ExaminerNatalie Rotunda

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Today, our thanks to Chef Judy Hallisey for sharing a recipe using naturally-occurring organic good food---red peppers, tomatoes, couscous, and a dab of lime yogurt. Couscous (“koos-koos”) is a staple in North African countries, it’s easy to prepare, nutritious, and it's made from durum wheet, called the 'ideal pasta wheat.'

Chef Judy is part of the multidisciplinary team at Cancer Treatment Centers of America at Midwestern Regional Medical Center (suburban Chicago) which provides patients having advanced and complex cancers with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.

Ready, set…enjoy!

Roasted Sweet Red Pepper, Tomato, Chipotle Soup with Couscous Garnish with Lime Yogurt

Yields 2 – 10 oz servings

Ingredients:

2 medium ripe organic tomatoes charred, peeled, deseeded and diced yields 2 cups
(organic fire roasted can tomatoes can be used in place of fresh)
2 sweet organic red peppers charred, peeled and diced yields 1 cup

* tomatoes and sweet peppers can be charred under the broiler or outside on the grill

¼-cup small-diced organic onion
½ tsp organic chopped garlic
1 T of extra virgin olive oil
1-cup fresh made vegetable broth or chicken broth
1-cup organic skim milk
1 tsp organic tomato paste
¼ tsp chipotle seasoning
1 tsp of fresh chopped cilantro

2 tsp chopped organic cilantro
4 T fat free organic sour cream
1 organic lime (just the Juice from one lime)
Mix sour cream and lime juice until smooth; place in squirt bottle set a side

1/8 cup organic dry couscous
¼ cup hot vegetable broth

Preparation

In saucepan, add olive oil, onion, garlic. Sauté until onion is transparent
Add peppers, tomatoes, chipotle, tomatoes paste, broth and skim milk
Simmer for 30 minutes.
Puree with handheld blender until all is blended and smooth; or place in a blender and blend until smooth. Place back in saucepan. Simmer for another 5 minutes.

Prepare couscous by placing the measured amount in a small bowl.
Add the hot broth over it let it sit for 5 minutes; fluff with fork.

Divide the couscous into two portions. Place one portion into the center of a soup bowl. Pour the soup mixture around the couscous. Using a squirt bottle, drizzle the sour cream mixture in a zigzag manner on top of the soup. Top with chopped cilantro.

Calories per serving 200 cal
Fat 4.4 g If olive oil removed, Fat = 1 g
Protein 7.8 g