Prep: 10 min Total: 1.5 hours
In roasting pan, toss together red peppers, potatoes, onion, garlic and oil. Roast in 425f oven, stirring once, until tender and golden at edges, about 1 hour. Remove garlic skins. Puree vegetables and stock together until smooth. Bring soup to boil, cover, reduce heat and simmer for 5 mins. Serve with a dollop of sour cream or yogurt.
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Serving Size: 1 Serving (657g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 325 | ||
Calories from Fat: 154 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 25.6mg | 8 % | |
Sodium 748.8mg | 26 % | |
Potassium 834.7mg | 22 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 25g | ||
Protein 14.2g | 20 % | |
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: 325
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