Red Bell Pepper Bisque
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 79.4
- Total Fat: 0.7 g
- Cholesterol: 0.1 mg
- Sodium: 526.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.9 g
- Protein: 4.6 g
View full nutritional breakdown of Red Bell Pepper Bisque calories by ingredient
Introduction
Easy for first time soup makers. With less than 45 minutes from beginning to end, this is an easy soup to make with very little work. The perfect soup for a cool fall day. Enjoy!I borrowed this recipe from a good friend and with a few twists and tweaks it makes an excellent and nutritious meal. Easy for first time soup makers. With less than 45 minutes from beginning to end, this is an easy soup to make with very little work. The perfect soup for a cool fall day. Enjoy!
I borrowed this recipe from a good friend and with a few twists and tweaks it makes an excellent and nutritious meal.
Number of Servings: 4
Ingredients
-
olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
cayenne pepper
4 red peppers, seeded, deribbed & roughly chopped
1 litre chicken stock (ideally homemade, but anything goes)
2oz of plain yogurt (denmark plain yogurt works great)
sea salt, freshly ground pepper
Directions
Heat 1 tbsp olive oil in a decent-sized pot over medium-high heat, add the onion, carrot and celery and saute for several minutes until the onion is soft and translucent. Add 1/4 tsp cayenne pepper and the red peppers, give it a good couple of stirs and cook for another 5 minutes. Add the chicken stock (or substitute vegetable broth for you vegetarians). Bring to a boil, reduce heat, simmer about 30 minutes.
At this stage the peppers and carrots should be nice and soft and cooked. Take the pan off the heat and blend until smooth (a stick blender works perfectly here but do as you please).
Add 2 oz. of plain yogurt and salt and pepper to taste. If you want it spicier go ahead and add a little bit more cayenne pepper but beware that this stuff increases exponentially in heat.
If you have any left over the next day, it is just as good (if not better, depending on the weather) straight out of the fridge.
Serving Size: Makes 4 1-cup servings
At this stage the peppers and carrots should be nice and soft and cooked. Take the pan off the heat and blend until smooth (a stick blender works perfectly here but do as you please).
Add 2 oz. of plain yogurt and salt and pepper to taste. If you want it spicier go ahead and add a little bit more cayenne pepper but beware that this stuff increases exponentially in heat.
If you have any left over the next day, it is just as good (if not better, depending on the weather) straight out of the fridge.
Serving Size: Makes 4 1-cup servings