Bell Pepper Cream Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
105
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 105 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 750 grams Red Bell pepper
- 1 onion
- 20 grams butter
- 1 garlic clove
- 2 ground paprika
- 500 milliliters Vegetable broth (Instant or jar)
- 2 tsps Vinegar
- 100 grams Whipped cream
- salt
- freshly ground peppers
- Cress
Preparation steps
1.
Rinse bell peppers, cut in half and remove seeds and ribs. Chop bell peppers coarsely. Peel onion, chop and saute in butter. Peel garlic and pass through a garlic press. Add bell pepper and garlic to pan. Add broth and vinegar and let simmer for 30 minutes.
2.
Season with paprika, salt and pepper. Puree soup. Whip cream. Ladle soup into bowls. Garnish with a dollop of cream and cress prior to serving.
