• 1 cup dry polenta
• 3 cups vegetable stock
• 1/2 cup roasted peppers , diced
• 1/4 cup soy cheese (cheddar or mozzarella)
• 2 Tbsp. garlic , chopped
• 1 tsp. sea salt
• 1/4 tsp. black pepper
• 3 Tbsp. lemon juice

In a soup pot, bring vegetable stock to a simmer, then add the polenta and garlic. Slowly stir the polenta until liquid absorbs. Eventually, it will become thick and the polenta will become soft; about 15 to 18 minutes. Stir in the roasted peppers, lemon juice and soy cheese. Stir until the soy cheese melts. Serve 1/2 cup per person.

Per serving: 124 calories, 3g of fat, 5g of protein, 37g of carbohydrates, 5g dietary fiber