Three Bell Pepper Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 76.5 μg | (128 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 368 mg | (387 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 1 carrot
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 6 Bell pepper (red, yellow and green)
- 1 handful Baby spinach
- 1 Tbsp Curry powder
- 1 Tbsp ground paprika (sweet)
- 120 grams Crème fraiche
- 1 tsp lemon juice
- 1 pinch sugar
Preparation steps
Peel the onion and garlic and dice. Peel the potatoes and the carrot and cut into pieces.
Sauté everything in a hot pot in the butter until translucent. Pour in the broth, season with salt and pepper and simmer quietly for about 10 minutes.
Meanwhile, rinse the peppers, cut in half, remove seeds and ribs and cut each into pieces. Trim the spinach, rinse and spin dry. Divide the soup evenly among 3 pots. In one pot, add the yellow pepper pieces with the curry powder. In the second pot add the red pepper pieces with paprika and in the third soup put the green peppers with spinach. Let all soups simmer for about 10 minutes. Then puree and pass through a fine sieve. If necessary let simmer again creaming or add broth. Refine each soup with crème fraîche and season with salt, pepper and sugar.
Fill soup plates with all three soups either slowly and simultaneously or by means of a divider.
