Low Calorie Lunch

Creamy Pepper Soup with Rice and Avocado

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Average: 4.3 (3 votes)
(3 votes)
Creamy Pepper Soup with Rice and Avocado

Creamy Pepper Soup with Rice and Avocado - Creamy Pepper Soup with Rice and Avocado

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
354
calories
Calories

Healthy, because

Even smarter

Nutritional values

The peppers contain the secondary plant substances luteolin and apigenin. These are able to inhibit the new formation of sugar and fat. This means that the peppers are helpful in a diabetes preventive diet.

With this delicious paprika cream soup you can vary with pleasure. Instead of natural rice you can also use wholemeal soup noodles. If you don't get avocados, the soup also tastes good with corn grains. The soup is suitable for a vegan diet if you replace the cream with soy cream or another vegan cream alternative. You can also be creative with the seasoning, chili, curry or herbs refine the soup.

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates49 g(33 %)
Sugar added1 g(4 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.5 μg(18 %)
Vitamin E5.3 mg(44 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.7 mg(50 %)
Folate82 μg(27 %)
Pantothenic acid1 mg(17 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium1,119 mg(28 %)
Calcium59 mg(6 %)
Magnesium63 mg(21 %)
Iron2.7 mg(18 %)
Iodine7 μg(4 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.4 g
Uric acid75 mg
Cholesterol2 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
200 grams parboiled Long grain rice
salt
1 jar grilled Bell pepper (about 250 grams)
500 grams Tomatoes
2 Tbsps Tomato paste (40 grams)
1 Tbsp Ketchup (15 grams)
1000 milliliters Vegetable broth
peppers
1 Tbsp Whipped cream (10 ml)
2 Avocados
1 tsp lemon juice
¼ bunch Basil

Preparation steps

1.

Rice cook in plenty of salted water according to package instructions.

2.

Meanwhile drain peppers in a colander. Blanch tomatoes, peel, halve and remove seeds. Coarsely chop tomato pulp and put tomato paste, ketchup, broth and peppers into a pot. Cook over medium heat, puree and season with salt and pepper. Stir in cream.

3.

Halve avocados, remove pits, peel, cut flesh into small cubes and sprinkle with lemon juice. Rinse basil, shake dry and pluck leaves.

4.

Mix soup well. Drain rice and carefully add to soup. Spread avocado pieces and basil leaves on soup and serve immediately.