Serves: 8
Total Calories: 107

2 medium potatoes chopped into 1 inch pieces
6 cups low salt chicken or vegetable broth
4 red bell peppers (or orange can be used)
1 large onion minced
4 tablespoons olive oil
1/2 cup canned tomato chopped (or fresh ripe tomatoes)
2 tablespoons oat flour or rice flour
1 cup enriched rice milk
1 scant tablespoon honey
1/2 teaspoon paprika
1/4 teaspoon cumin
2 tablespoons port or dry sherry
salt and pepper
chopped parsley for garnish
crackers or blue corn tortilla chip for garnish

You will need two large pots. In one, cook the potatoes in 2 cups of chicken broth, loosely covered over medium heat. Meanwhile, wash, deseed, and cut up the peppers. Set aside. In other large pot, cook minced onion in 2 Tbsp. olive oil over medium heat until soft, but not browned. Add chopped peppers, chopped tomato, and 4 remaining cups of chicken broth. Cook until peppers become soft.When potatoes are cooked to very tender (you want them well cooked—other - wise you’ll wind up with a gluey consistency in your soup), put potatoes and their broth in food processor and puree. Put back in pot. When peppers are soft, turn off heat and puree in batches, adding what’s been liquefied to the pot with the potatoes. When all pepper/tomato mixture has been pureed, and pepper pot is empty, put remaining 2 Tbsp. of olive oil in pan, turn heat to medium-high, and stir in the flour. Cook, stirring for about 2 minutes, and then add rice milk. Cook, stirring, until the sauce thickens into a roux. Once it’s thickened to a nice cream sauce, add back in the pureed pepper/tomato/potato mixture. Combine, and turn heat to medium-low, then stir in honey, paprika, cumin, Port (or sherry), salt, and a few grindings of fresh pepper. Cook at a simmer about 20 minutes, stirring occasionally. Serve very hot with a sprinkle of fresh chopped parsley, and crack - ers or blue corn tortilla chips. I like the blue corn tortilla chips myself because they look so pretty against the red/orange soup.

Nutritional Facts:

Serves: 8
Total Calories: 107
Calories from Fat: 61

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho