Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place leek, carrot, celery and olive oil in stockpot over medium heat. cook until softened, but not browned, about 8-10 minutes. add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!). loosely cover and simmer for 45 minutes until peppers and potato slices are tender. using a food processor or food mill, blend until smooth. return to pot over low heat, add tabasco and season with salt and pepper. ladle into bowls and either grate or shave parmesan over soup.

Target recipe: cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes). bring stock to a boil. add peppers, potatoes, salt, chipotle and boiling stock. simmer for 20 minutes or until potatoes are soft. puree in food processor or use an immersion blender. serve in bowls with a sprinkle of parmesan and olive oil. for a lower fat version use no fat parmesan cheese or omit. do not use olive oil. for vegetarian do not use chicken broth. use vegetable broth. for vegan omit cheese also or use a vegan sub.