Paprika Soup
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
67
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 67 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 750 grams Bell pepper
- 1 onion
- 2 Tbsps butter
- 1 garlic clove
- 1 Tbsp sweet ground paprika
- 600 milliliters Vegetable broth (Instant or from a jar)
- 2 tsps Vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Halve the peppers, remove the seeds, rinse and chop coarsely. Peel and finely chop the onion. Fry the peppers and onion in the butter. Peel and press the garlic. Add the garlic, broth and vinegar to the pot and simmer for 30 minutes.
2.
Season with paprika, salt and pepper. Puree the soup and pass through a sieve. Serve in soup bowls.
