Servings 16 Servings
- 4 cups cubed red or yellow bell peppers (about 5 peppers)
- 1 1/2 cups vegetable broth (look for Mushroom-Free broth if needed)
- 1 leek sliced
- 1 small bulb fennel coarsely chopped
- 1 small yellow onion coarsely chopped
- 1 stalk celery sliced
- 1 shallot coarsely chopped
- 1 clove garlic coarsely chopped
- 5 sprigs basil
- 5 sprigs thyme
- Put the bell peppers and 1 1/4 cups of the broth in a blender and process on high speed until smooth. Set aside.
- Put the leek, fennel, onion, celery, shallot, garlic, and the remaining 1/4 cup of the broth in a medium saucepan over medium heat and cook, stirring frequently, for 5 minutes, being careful not to brown the vegetables. Stir in the bell pepper mixture. Increase the heat to medium-high and simmer for 10 minutes. Add the basil and thyme to one side of the saucepan (for easier removal later), decrease the heat to medium-low, and cook for 5 minutes longer. Remove and discard the basil and thyme. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer. Stored in a sealed container in the refrigerator, Bell Pepper Coulis will keep for 5 days.
Per serving (1/4 cup): calories: 24.2, protein: 0.7 g, carbohydrates: 5.2 g, fat: 0.2 g, calcium: 15.9 mg, sodium: 16.7 mg, omega-3: 0 g