Chilled Red Pepper Veloute

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Chilled Red Pepper Veloute
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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)
Calorie101 cal.(5 %)
Protein1 g(1 %)
Fat10 g(9 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2 mg(2 %)
Potassium49 mg(1 %)
Calcium20 mg(2 %)
Magnesium5 mg(2 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids1.5 g
Uric acid8 mg
Cholesterol0 mg
Complete sugar1 g

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)
How healthy are the main ingredients?
olive oilgarlic cloveonionChives

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