Red and Yellow Bell Pepper Soup
Red and Yellow Bell Pepper Soup - Brightly colored low cal refreshment for Fall days
Nutritional values
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 362 mg | (381 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 red Bell pepper
- 4 yellow Bell pepper
- 1 onion
- 1 garlic clove
- 3 Tbsps vegetable oil
- 20 ozs Vegetable broth
- 2 Tbsps lemon juice
- salt
- peppers
- 2 stalks red Basil
Preparation steps
Rinse the bell peppers and pat dry. Cut in half lengthwise and remove the seeds and ribs. Place the cut surface face down on a baking sheet lined with parchment paper and cook for about 10 minutes under the preheated broiler, until the skin raises black bubbles.
Remove the peppers from the oven and place in a freezer bag. Seal it and allow to cool.
Meanwhile, peel and finely chop the onion and garlic.
Remove the skin from the bell peppers and cut the flesh into strips.
Heat the oil between two pots. Sweat half the onions and garlic in each pot over medium heat until soft. Add the red and yellow peppers to separate pots and cook for about 5 minutes. Pour in half the broth and lemon juice to each pot and bring to a boil. Reduce the heat, cover and simmer for 10 minutes.
Purée both soups in a blender and season with salt and pepper. Cool for at least 2 hours.
Rinse the basil, shake dry and pluck the leaves.
Carefully pour both soups at the same time, into a total of 6 glasses.
Serve garnished with basil.
