1: Place the bell peppers in a roasting pan and roast in a preheated oven (400 degrees F), for 30 minutes. Put the shallots in the oven at the same time and roast for 20 minutes.
2: Once the vegetables are roasted, let cool slightly then skin the bell peppers and remove the seeds. Don’t discard any cooking juices. Let the shallots cool slightly before peeling.
3: Meanwhile, cook the potato in a saucepan of boiling salted water for about 10-15 minutes.
4: Using a blender or food processor, puree the cooked bell peppers, shallots, and potato with the vegetable stock and any juices from the bell peppers. Season well with salt and pepper and add a generous grating of nutmeg plus up to 2 tablespoons of olive oil to give the finished soup a velvety texture. Pour into a large pan and heat through before serving.
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|Serving Size: 1 Serving (941g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3532.2mg||122 %|
|Potassium 200.4mg||5 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.4g|
|Protein 1.5g||2 %|
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Calories per serving: 87
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