Pepper Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 120 mg | (3 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 grams red Bell pepper
- 1 onion
- 20 grams butter
- 2 garlic cloves
- 2 tsps ground paprika
- 800 milliliters Vegetable broth
- 2 tsps Vinegar
- 200 grams Whipped cream
- salt
- freshly ground pepper
- 2 Tbsps scallions
Preparation steps
1.
Halve the peppers, remove the seeds, rinse and chop. Peel and finely chop the onion. Saute the peppers and onion in butter. Peel and squeeze the garlic into the pot. Pour in the broth and vinegar. Simmer for about 30 minutes. Season with paprika, salt and pepper.
2.
Puree the soup and pour through a sieve. Whip the cream. Stir half of the cream into the soup. Serve garnished with the remaining cream and chives.
