Try this Roasted Red-Pepper Soup From the Pantry Versi recipe, or contribute your own.
Suggest a better descriptionHeat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not brown. Add jar of peppers, and the ground pepper. Cook about 5 more minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using blender.) Strain. Return to pot and heat to serving temp. [60.4 cal 3.5 g fat -- 5%] Recipe By : Prevention Feb 1996
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (51g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 8 | ||
Calories from Fat: 8 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 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: 8
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.