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Sweet Peppers Soup Recipe
|Chopped onions||2 Cup (32 tbs)|
|Butter/Vegetable oil||1 Tablespoon|
|Chopped bell peppers||6 Cup (96 tbs) (6 Green And Red Peppers)|
|Water/Vegetable stock||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Chopped fresh dill||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Ground black pepper||To Taste|
Calories 242 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 8.6 g43.2%
Trans Fat 0 g
Cholesterol 38 mg
Sodium 156.1 mg6.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 6.2 g24.7%
Sugars 15 g
Protein 4 g8.8%
Vitamin A 149.7% Vitamin C 493.3%
Calcium 10.1% Iron 7.5%
*Based on a 2000 Calorie diet
Add the bell peppers and cook, covered, until just soft, stirring occasionally.
In a blender or food processor, whirl the cooked onions and peppers with the water or stock, sour cream, dill, and lemon juice.
Don't over-process; small pieces of peppers should remain.
Return the soup to the pot and gendy reheat, adding salt and pepper to taste.
Serve topped with croutons, if you wish.