Red and Yellow Pepper Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
258
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 354 mg | (373 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Bell pepper (red and yellow)
- 1 red chili pepper
- 1 garlic clove
- 2 Tbsps olive oil
- 600 milliliters Vegetable broth
- 200 grams sour Whipped cream
- salt
- 1 splash lemon juice
- peppers
Preparation steps
1.
Rinse the bell peppers and the chile pepper. Halve the peppers lengthwise, remove the seeds and white ribs and cut into small cubes. Peel the garlic and thinly slice. Heat 1 tablespoon oil in a saucepan and add the peppers and saute 1-2 minutes. Add the broth and simmer over low heat until the peppers are soft, 10-15 minutes. Strain through a sieve and return the soup to the pot. Add a little more broth if necessary and bring to a simmer. Stir in the sour cream and remove from the heat (do not boil). Season with salt, lemon juice and pepper.
2.
Pour the soup into bowls and serve drizzled with the remaining oil.
3.
Serve with toasted bread if desired.
