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Artichoke and Roasted Red Pepper Soup

Yield: 6 cups | Preparation: 15 minutes | Processing: 6-7 minutes

Artichoke and Roasted Red Pepper Soup

Ingredients

1-1/2 cups (360 ml) chicken or vegetable stock
1 cup (240 ml) low-fat buttermilk
1/2 cup (80 g) chopped onions, sautéed in 1 tablespoon olive oil
3 roasted garlic cloves
15-ounce can chickpeas, drained and rinsed (1/2 reserved)
15-ounce can artichokes, drained and rinsed (1/2 reserved)
1 cup (136 g) chopped roasted red peppers (reserved)
1/4 cup (15 g) parsley leaves (reserved)
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Microplane Herb Mill

Microplane Herb Mill

Price: $19.95

1/4 cup (60 ml) extra virgin olive oil
  salt and freshly ground black pepper, to taste

Cooking Instructions

Place all ingredients, except reserved vegetables, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6-7 minutes. Reduce speed to Variable 4 and remove lid plug. Add reserved ingredients through the lid plug opening. Blend for an additional 10 seconds. Serve immediately.

Variation: to make this recipe dairy-free, substitute soy milk for buttermilk.



Recipe courtesy of Vitamix.com. All rights reserved.

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