Bell Pepper Soup

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Bell Pepper Soup
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories386 kcal(18 %)
Protein11.3 g(12 %)
Fat35.7 g(31 %)
Carbohydrates6 g(4 %)

Ingredients

for
4
For the soup
4 yellow Bell pepper
1 each garlic clove and onions
2 tablespoons olive oil
500 milliliters Vegetable broth
200 milliliters Whipped cream
salt and freshly ground pepper
dash balsamic vinegar
40 grams green Pumpkin seed
30 grams black, pitted Olives
6 stalks thyme
For the crisps
80 grams grated Parmesan
olive oil
How healthy are the main ingredients?
Whipped creamParmesanPumpkin seedOliveolive oilonion

Preparation steps

1.

For the crisps: Place 2 teaspoon-sized mounds of Parmesan on a baking sheet lined with parchment paper. Place under the broiler and cook until golden. Remove, let cool and peel off paper. Heat oil in a pan and add parmesan crisps. Cook until golden. Remove and set aside. 

2.

For the soup: Cut peppers into quarters, rinse, peel, remove seeds and ribs and dice flesh. Peel and dice onion and garlic. Heat 1 tablespoon olive oil in a large saucepan. Add peppers, onion and garlic to pan and sauté. Deglaze with broth. Cover and cook for 20 minutes.

3.

Puree pepper and broth with an immersion blender. Add cream, increase heat and season with salt, pepper and vinegar. Coarsely chop pumpkin seeds and olives. Rinse thyme, shake dry and remove leaves from stems. Heat remaining olive oil, and add pumpkin seeds, olives and thyme.

4.

Ladle soup into bowls and serve garnished with pumpkin seed mixture and parmesan crisps.