Chilled Red Pepper Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Bell pepper
- 1 garlic clove
- 1 Tbsp vegetable oil
- 200 grams cream cheese (0.2% fat)
- 200 milliliters cold pressed Vegetable broth
- 100 milliliters milk
- salt
- white peppers
- 4 Tbsps colorful Bell pepper
- Basil
Preparation steps
1.
Rinse and trim the peppers. Halve, and remove the seeds and membranes, and then coarsely chop. Peel and chop the garlic. Sauté both in oil for about 5 minutes. Puree the mixture, then chill.
2.
Add the pepper puree, vegetable broth, and cream cheese to a blender, and puree until smooth. Add milk if necessary (the soup shouldn't be too thin). Season to taste with salt and pepper.
3.
Divide the soup into 4 bowls, and garnish with basil and the diced peppers.
