Try this Roasted Red Pepper Soup recipe, or contribute your own.
Suggest a better description1 Grill the peppers for 20-30 minutes until well charred and blistered, turning regularly. Put into a polythene bag, blow up and secure. Leave to cool completely, then peel, de-seed, saving any juices and chop up the flesh. 2 Heat the oil in a large pan, add the onions, fennel seeds and thyme and cook for about five minutes until the onions are softened but not coloured. 3 Add the peppers and any reserved juices with the tomatoes, tomato puree and stock. Bring to the boil, reduce the heat and simmer for 15 minutes until the mixture has thickened and reduced slightly. 4 Place the soup in a food processor in batches or blitz with a hand-held blender, then pass through a fine sieve if you like a really smooth finish. 5 Pour back into a clean pan and stir in the cream, if using, and basil. Season to taste and just warm through. Ladle into bowls and garnish with the chilli cream and croutons, if liked. Recipe by: Food & Drink
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 8 servings | ||
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Calories: 31 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 210.5mg | 6 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3.8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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