Apple and Bell Pepper Soup with Toasted Seeds
(2 votes)
(2 votes)
Apple and bell pepper soup with toasted seeds - Great contrast between hearty and fruity.
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 176 kcal | (8 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Red Bell pepper
- 1 carrot
- 1 onion
- 2 Tbsps grapeseed oil
- 800 milliliters Vegetable broth
- 4 tsps mixed Seed (sunflower and pumpkin seeds)
- 10 Basil
- 1 Apple
- 150 grams Yogurt (low-fat)
- salt
- 1 tsp honey
- 1 Tbsp apple cider vinegar
- peppers
Preparation steps
1.
Rinse bell peppers, trim and chop. Peel carrot and dice finely. Peel onion and dice.
2.
Heat oil in a saucepan, add onion, carrot and bell peppers and sauté. Pour in broth and simmer over low heat for 15 minutes.
3.
Meanwhile, toast seeds in a non-stick frying pan. Rinse the basil leaves, pat dry and chop. Rinse the apple, cut into quarters and remove seeds and cores. Grate the apple.
4.
Puree the soup and stir in apple and yogurt. Do not allow it to boil.
5.
Season to taste with salt, honey, vinegar and pepper and ladle into soup bowls. Sprinkle with basil and toasted seeds before serving.
