Red and Yellow Pepper Soup

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Red and Yellow Pepper Soup
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein3.53 g(4 %)
Fat22.78 g(20 %)
Carbohydrates13.61 g(9 %)
Sugar added0 g(0 %)
Roughage3.22 g(11 %)
Vitamin A221.32 mg(27,665 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.64 mg(14 %)
Vitamin B₆0.45 mg(32 %)
Folate22.46 μg(7 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C171.77 mg(181 %)
Potassium403.36 mg(10 %)
Calcium55.73 mg(6 %)
Magnesium24.35 mg(8 %)
Iron0.77 mg(5 %)
Iodine9.78 μg(5 %)
Zinc0.4 mg(5 %)
Saturated fatty acids10.71 g
Cholesterol55.5 mg

Ingredients

for
4
Ingredients
6 Bell pepper (red and yellow)
1 red chile pepper
1 garlic
2 tablespoons olive oil
600 milliliters Vegetable broth
200 grams sour Whipped cream
salt
1 splash lemon juice
peppers
How healthy are the main ingredients?
Whipped creamolive oilgarlicsalt

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.