Refreshing light yellow pepper soup with a hint of Saffron. Fantastic as a starter for grilled steaks, pork chops or lamb.
Heat olive oil in 4 Quart pot over medium heat.
Add shallots and yellow peppers and cook for about 10 minutes or until they are translucent. Add sugar, stir and continue to cook until the lightly caramelized. Now add the saffron and vegetable broth.
Cover pot with lid and continue to cook over medium heat for about 20 minutes. Add butter and parsley and continue to cook until butter is melted. Pour mixture into a food processor or use an immersion blender to puree to a soup. Add salt, pepper, and lemon juice to taste.
Divide soup into 4 soup bowls and serve. You may garnish soup with chopped parsley or finely sliced red and green peppers (see picture).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 181 | ||
Calories from Fat: 36 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 6013.2mg | 207 % | |
Potassium 389.7mg | 10 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 35.7g | ||
Protein 2.1g | 3 % | |
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: 181
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