ROASTED RED PEPPER SOUP - DELICIOUS HEALTHY RECIPES MAD…
This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.
Provided by Gina
Categories Soup
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 13
Steps:
- To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
- Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
- When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
- Cover the bowl with a lid or a dish to make it airtight to build up steam.
- Let the peppers rest in the bowl for 10 minutes.
- Uncover, remove from the bowl and the skin will slide off easily.
- Cut the pepper in half to core and remove seeds.
- Heat 1 tsp of oil in a large heavy pot over medium-high heat.
- Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
- Add the broth, roasted bell peppers, potato and wine.
- Bring to a simmer over high heat.
- Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
- With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
- Season with salt and pepper to taste.
- Add the grated parmesan and ladle into bowls.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 138 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.3 g, CholesterolContent 8.5 mg, SodiumContent 770 mg, FiberContent 3 g, SugarContent 5.8 g
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOU…
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, FatContent 33 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.8 milligram of sodium
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