Zucchini Soup with Roasted Red Pepper

Yield 2 quarts, or 8 1-cup servings
1 cup sliced onions (about one medium)
6 cups sliced zucchini (about five medium)
1 roasted red pepper, diced
6 cups vegetable stock
1/2 cup rolled oats
1/8 tsp. salt
black pepper to taste
canola oil cooking spray

Spray a large soup pot once with cooking spray. Place over low flame. Add onion and cook until browned, about three minutes, stirring frequently. Add zucchini and 1/4 of the diced red pepper. Cover and cook until vegetables are tender, about 15 minutes. Add vegetable stock. Stir in oats and 1/2 of the diced pepper. Bring to a boil, lower to a simmer and cook until oats are creamy, about 25 minutes, stirring occasionally. After soup cools slightly, puree in a blender or food processor, then return to pot. Reheat gently. Add salt and black pepper to taste. Garnish with reserved diced pepper.

Nutrition Information Per Serving (1 cup):
101 calories; 5 g protein; 19 g carbohydrate; 5 g fiber; 2 g fat (0 g saturated, 1 g monounsaturated, 1 g polyunsaturated); 0 mg cholesterol; 100 mg sodium; 1.5 mg iron; 59 mcg folate; 51 calcium.