Hot Chile Pepper Soup
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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