Hot Chile Pepper Soup

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Average: 5 (1 vote)
(1 vote)
Hot Chile Pepper Soup
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
183
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein4 g(4 %)
Fat12 g(10 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage4.4 g(15 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K23.8 μg(40 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.5 mg(36 %)
Folate96 μg(32 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C188 mg(198 %)
Potassium523 mg(13 %)
Calcium60 mg(6 %)
Magnesium30 mg(10 %)
Iron1.1 mg(7 %)
Iodine7 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids5.5 g
Uric acid30 mg
Cholesterol22 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
2 red chili peppers
100 grams white potatoes
1 carrot
3 red Bell pepper
2 Tbsps olive oil
800 milliliters Vegetable broth
salt
peppers
100 grams Crème fraiche
1 tsp lemon juice
1 pinch sugar
freshly cut Basil (for garnish)
How healthy are the main ingredients?
potatoolive oilsugaroniongarlic clovecarrot

Preparation steps

1.

Peel the onion and garlic and dice. Rinse the chiles, cut in half, remove seeds and chop. Peel the potatoes and the carrot and cut into pieces. Rinse the bell peppers, cut in half, remove seeds and chop.

2.

Sauté all vegetables in a hot pan for 2-3 minutes in oil until translucent. Pour in the broth, season with salt and pepper and let simmer for about 20 minutes until soft. Then puree and, depending on the desired consistency, a little more broth and let simmer. Stir in the creme fraiche and do not allow it to boil. Season with salt, pepper, lemon juice and sugar.

3.

If desired, fill in glasses and serve garnished with basil.