Creamy Pepper Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram yellow Bell pepper
- 1 onion
- 20 grams butter
- 1 garlic clove
- 2 tsps ground paprika (sweet)
- 250 milliliters Vegetable broth
- 2 tsps Vinegar
- 200 grams Whipped cream
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Rinse bell pepper, cut in half, remove seeds and ribs and coarsely chop.
2.
Peel onion and chop finely. Melt butter in a pan and fry onion with slices of bell pepper until soft. Peel garlic, squeeze through a press and let cook briefly, then add broth and vinegar and let simmer for 20 minutes.
3.
Puree soup and strain through a sieve, put back into the pot, stir in half of cream, bring to a boil, remove from heat and season to taste with paprika. Puree with an immersion blender.
4.
Whip remaining cream in a bowl. Serve soup in soup bowls and garnished with a dollop of whipped cream and parsley leaves.
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