Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 175.0
- Total Fat: 5.8 g
- Cholesterol: 4.1 mg
- Sodium: 534.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.8 g
- Protein: 7.3 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Introduction
Taken from:'A Vegan Taste of Central America'
By Linda Majzlik Taken from:
'A Vegan Taste of Central America'
By Linda Majzlik
Number of Servings: 4
Ingredients
-
1lb/450g red peppers
6oz/175g tomatoes, halved
1 red onion, peeled and chopped
1 red chilli, deseeded and chopped
2 garlic cloves, crushed
1 tbsp olive oil
18 fl.oz/525ml vegetable stock
1 tbsp tomato puree
1tsp paprika
1/2 tsp dried thyme
black pepper
Directions
Makes 4 Servings
1) Roast the tomatoes and red peppers under a hot grill until the red peppers skin blister and the tomatoes go pulpy
2) Remove the skin, stalks, membranes and seeds from the peppers and the skin from the tomatoes. Chop them, and blend together
3) Fry the onion, chilli and garlic in the oil til soft then add to the blender with the stock, puree/paste parika and thyme and blend til smooth.
4) Pour into a saucepan and bring to the boil, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user PIRATEPIP.
1) Roast the tomatoes and red peppers under a hot grill until the red peppers skin blister and the tomatoes go pulpy
2) Remove the skin, stalks, membranes and seeds from the peppers and the skin from the tomatoes. Chop them, and blend together
3) Fry the onion, chilli and garlic in the oil til soft then add to the blender with the stock, puree/paste parika and thyme and blend til smooth.
4) Pour into a saucepan and bring to the boil, stirring frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user PIRATEPIP.