Fine Vegetable Cuisine

Red and Yellow Pepper Soup

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Red and Yellow Pepper Soup

Red and Yellow Pepper Soup - Brightly colored low cal refreshment for Fall days

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
140
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie140 kcal(7 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E8.2 mg(68 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆1.1 mg(79 %)
Folate148 μg(49 %)
Pantothenic acid0.5 mg(8 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C362 mg(381 %)
Potassium669 mg(17 %)
Calcium34 mg(3 %)
Magnesium43 mg(14 %)
Iron1.4 mg(9 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.7 g
Uric acid37 mg
Cholesterol0 mg

Ingredients

for
6
Ingredients
4 red Bell pepper
4 yellow Bell pepper
1 onion
1 garlic
3 tablespoons vegetable oil
20 ounces Vegetable broth
2 tablespoons lemon juice
salt
peppers
2 stalks red Basil
How healthy are the main ingredients?
oniongarlicsaltBasil

Preparation steps

1.

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.

2.

Remove the peppers from the oven and place in a freezer bag. Seal it and allow to cool.

3.

Meanwhile, peel and finely chop the onion and garlic.

4.

Remove the skin from the bell peppers and cut the flesh into strips.

5.

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.

6.

Purée both soups in a blender and season with salt and pepper. Cool for at least 2 hours.

7.

Rinse the basil, shake dry and pluck the leaves.

8.

Carefully pour both soups at the same time, into a total of 6 glasses.

Serve garnished with basil.