Bell Pepper Soup with Tomato Pesto and Basil
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
144
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 299 mg | (315 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 kilogram yellow Bell pepper
- 1 Parsnip
- 1 Tbsp olive oil
- ½ tsp Turmeric
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 tsps sun-dried tomato pesto
- Basil (for garnish)
Preparation steps
1.
Peel and coarsely chop onion. Rinse and halve peppers, remove seeds and ribs, and coarsely chop. Peel and dice parsnip. In a large pan, fry prepared vegetables in olive oil. Stir in turmeric and broth and simmer about 15 minutes. Puree until smooth, strain through a sieve if desired, and season with salt and pepper. Divide soup among bowls and garnish with tomato pesto and basil leaves.
