[MC-AllEthnic-Recipes] Spanish Spicy Red Pepper Soup with Cabbage - 21g Carbohydrate; 5g Dietary Fiber

 

                        * Exported from MasterCook *                    Spanish Spicy Red Pepper Soup with Cabbage    Recipe By     :  Serving Size  : 5     Preparation Time :0:00  Categories    : LowCal (Less than 300 cals)     LowerCarbs                  Veggie      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    1                     ancho chilies -- to 2 peppers    3        Tablespoons  virgin olive oil       1/2      teaspoon  Herbes de Provence -- or 1/2 teaspoon mixed marjoram, thyme, and savory    2                     bay leaves    2                     cloves    4                     garlic cloves -- roughly chopped    1             medium  red onion -- sliced    1                     leek -- white part only, sliced    1              pound  pimientos -- or red bell peppers, seeded and sliced    1           teaspoon  salt    1              pound  ripe tomatoes -- peeled, seeded and chopped; juice reserved    6               cups  water    8             ounces  savoy cabbage -- or smooth green cabbage, chopped                          To garnish: -- fresh herbs: parsley, marjoram, thyme    Remove the stems, seeds, and veins from the chilies. Tear the flesh into a  few large pieces. Cover them with water, bring to a boil, and simmer for  20 minutes; then puree them in a blender.    Slowly warm the olive oil in a soup pot with the Herbes de Provence or  mixed herbs, bay leaves, and clove until they are aromatic. Add the garlic  and cook about 1/2 minutes, without letting it brown; then stir in the  onion, leek, peppers, and salt. Stir well to coat the vegetables with the  oil, cover the pot, and leave on a flame-tamer over very low heat.    Check the pot after 5 minutes and give a stir. If the vegetables are  sticking at all, add 1/2 cup water, and continue cooking another 5 to 10  minutes.  Add the tomatoes, 4 Tablespoons of the chili puree, and 6 cups water.  Bring to a boil; then lower the heat to a slow simmer. Add the cabbage,  cover with a lid, and cook as slowly as possible for 40 minutes.    Let the soup cool briefly; then puree it for 1 minute or longer so that it  is fully blended, or it will separate in the bowls. Return the soup to the  pot and season to taste with salt, and more chili if desired. Serve the  soup with a fresh garnish of chopped parsley, marjoram, or thyme leaves.       Serves 4 to 6    AuthorNote: This slow-cooking red pepper soup is based on Elizabeth  David's recipe for the Catalonian soup, 'majorquina'. This spicier version  includes ground or pureed ancho chili. Serve the soup alone or with a  spoonful of creme fraiche or Saffron Mayonnaise.    Cuisine:    "Spanish/Iberian"  Source:    "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the    Celebrated Restaurant by Deborah Madison, 1987"  S(Formatted by Chupa Babi):    "Sept 2012"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 167 Calories; 10g Fat (46.7%  calories from fat); 4g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg  Cholesterol; 481mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2  Vegetable; 1 1/2 Fat.      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0  

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