Try this Hot Pepper Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan and gently cook the onions for 5-10 minutes, until softened. Add the potatoes, peppers, paprika, chilli powder and salt and pepper and cook, stirring, for 1 minute. Stir in the stock and bring to the boil. Cover the pan and simmer for 25-30 minutes until tender, stirring occasionally. Allow the soup to cool slightly, then process in a food processor or blender until smooth. Return to the pan and reheat gently. Check the seasoning. Swirl the yogurt through the soup. Garnish with the chopped chives.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.2mg | 1 % | |
Potassium 16.5mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 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: 2
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