A thick and silky soup that's also nutritious. It's sure to make your guests smile!
Seed the peppers. Cut the peppers and onion into 1 inch squares. Peel the potato and cut it into 1 inch cubes. Peel the garlic and smash it with the flat of a knife.
Melt the butter in your favorite soup pot. Fry the onions with a little salt on medium heat until just starting to brown. Add the garlic and and peppers. Continue to fry until the peppers change color.
Add potato cubes and stock. The stock should just cover the vegetables. Simmer over low heat for 30-40 minutes until potatoes are soft (test with a fork).
Puree the soup with a stick blender or in small batches using a food processor. Once you believe you have blended the soup enough, blend it some more, just to make sure.
Season to taste with salt, pepper and hot sauce. Serve with a sprig of parsley floated in the center of each bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 55 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 478.4mg | 16 % | |
Potassium 895.3mg | 24 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 29.3g | ||
Protein 10.8g | 15 % | |
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: 223
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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