Bell Pepper Soup
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 386 kcal | (18 %) | ||
| Protein | 11.3 g | (12 %) | ||
| Fat | 35.7 g | (31 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- For the soup
- 4 yellow Bell pepper
- 1 each garlic clove and onions
- 2 Tbsps 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
Preparation steps
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.
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.
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.
Ladle soup into bowls and serve garnished with pumpkin seed mixture and parmesan crisps.
