Try this Roasted Red Pepper Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a saucepan, add the onion, fennel seeds, thyme, bay leaf, garlic and chilli and cook over a medium heat until the onion softens without colour, about 10 minutes. Add the roast peppers and any of their roasting juices, along with the tomato, tomato puree and stock. Simmer for 15 minutes. Liquidise the soup in batches and pass through a fine sieve. Return to the heat and fold in the double cream and basil. Warm through and season to taste. Per serving: 81 Calories (kcal); 6g Total Fat; (62% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 8 servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.8mg | 1 % | |
Potassium 26.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 5
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