Chilled Red Pepper Veloute
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 red peppers
- 4 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 tsp paprika
- 4 cups vegetable stock
- Chives (to garnish)
Preparation steps
1.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Cut the peppers in half lengthways, rub inside and out with oil and roast in the oven for 20 minutes. Let cool a little then peel away the skins and roughly chop the flesh.
2.
Heat the remaining oil in a large pan and gently cook the onion and garlic until soft but not brown. Add the paprika, cook for 1 minutes then add the chopped pepper flesh.
3.
Add the stock, season with salt and pepper and simmer for 15 minutes. Blend in a food processor until smooth then pass through a fine sieve.
4.
Chill for at least one hour then serve garnished with the chives and a swirl of olive oil
