Potato-Broccoli Soup with Red Bell Peppers
Potato-Broccoli Soup with Red Bell Peppers - A great soup for cold days.
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.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 192 kcal | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Roughage | 7.1 g | (24 %) | ||
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 126.7 μg | (211 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 18 ozs potatoes
- 9 ozs Broccoli
- 2 small red Bell pepper
- 1 Tbsp butter
- 2 tsps Pastry flour
- 42 ozs vegetable stock
- 2 Tbsps Whipped cream
- Nutmeg
- salt
- peppers
Preparation steps
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.
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.
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.
