Creamy Pepper Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
184
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 100 grams starchy potatoes
- 1 carrot
- 3 red Bell pepper
- 2 Tbsps olive oil
- 2 Tbsps bell pepper paste
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- 1 tsp lemon juice
- 1 pinch sugar
- Basil (for garnish)
Preparation steps
1.
Peel and dice the onion and garlic. Rinse the chile pepper, halve, remove the seeds and chop. Peel and cut the potatoes and carrot into small pieces. Rinse the bell peppers, halve, remove the seeds and chop.
2.
Saute the vegetables in hot oil for 2-3 minutes until translucent. Mix in the pepper paste. Pour in the broth and season with salt and pepper. Simmer for about 20 minutes, until the vegetables are soft. Puree. Depending on the desired consistency, let simmer or add more broth. Stir in the creme fraiche. Season with salt, pepper, lemon juice and sugar.
3.
Serve the soup garnished with basil.
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