Sweet Pepper Soup Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Butter1 1⁄2 Ounce (45 Gram)
 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), crushed
 Plain flour1⁄4 Cup (4 tbs)
 Chicken stock4 Cup (64 tbs)
 Red peppers1 Pound, cored, seeded and chopped (500 Gram)
 Dried red chilies1 , chopped
 Tomatoes8 Ounce, skinned (250 Gram)
 Chopped thyme1 Teaspoon
 Chopped chives1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1129 Calories from Fat 440

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 25.5 g127.7%

Trans Fat 0 g

Cholesterol 120.2 mg

Sodium 1440.1 mg60%

Total Carbohydrates 136 g45.2%

Dietary Fiber 21.1 g84.5%

Sugars 53.8 g

Protein 39 g77.6%

Vitamin A 365.6% Vitamin C 1091.4%

Calcium 21.2% Iron 36.5%

*Based on a 2000 Calorie diet

Directions

Melt the butter in a large pan, add the onion and garlic and fry gently for 2 minutes.
Stir in the flour and cook for a further 2 minutes.
Gradually add the stock, stirring constantly, and bring to the boil.
Add the red peppers, chilli, tomatoes and thyme.
Cover and simmer for 20 to 25 minutes, until the vegetables are tender.
Cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and heat through.
Garnish with chives before serving.
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