Potato-Broccoli Soup with Red Bell Peppers

5
Average: 5 (5 votes)
(5 votes)
Potato-Broccoli Soup with Red Bell Peppers

Potato-Broccoli Soup with Red Bell Peppers - A great soup for cold days.

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
192
calories
Calories

Healthy, because

Even smarter

Nutritional values

Broccoli adds tons of fiber and iron to this comforting soup while red bell pepers are packed with vitamin C and antioxidants.

A protein like cubed grilled chicken or steak can easily be added to this soup.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories192 kcal(9 %)
Protein7 g(7 %)
Fat6 g(5 %)
Carbohydrates28 g(19 %)
Roughage7.1 g(24 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.7 mg(50 %)
Folate64 μg(21 %)
Pantothenic acid1.4 mg(23 %)
Biotin4 μg(9 %)
Vitamin C166 mg(175 %)
Potassium703 mg(18 %)
Calcium82 mg(8 %)
Magnesium46 mg(15 %)
Iron1.9 mg(13 %)
Iodine16 μg(8 %)
Zinc1 mg(13 %)
Saturated fatty acids3.2 g
Uric acid90 mg
Cholesterol12 mg

Ingredients

for
4
Ingredients
1
18 ounces
9 ounces
2
small red Bell peppers
1 tablespoon
2 teaspoons
42 ounces
2 tablespoons

Preparation steps

1.

Peel and chop onion. Peel potatoes and cut into small pieces. Rinse broccoli and drain well. Rinse and halve peppers, remove seeds and ribs, and cut into small pieces.

2.

Heat butter in a pot over high heat. Add onion and cook until softened. Add potatoes and fry 2-3 minutes. Stir in flour and cook 2 minutes more. Add vegetable stock and bring to a boil. Cover and simmer over medium heat, about 10 minutes.

3.

Add peppers and cook 10 minutes more. Add broccoli and cook an additional 5 minutes. Remove pan from heat, stir in cream, and season with freshly grated nutmeg, salt and pepper.