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Mango and Roasted Bell Pepper Soup

Mango and Roasted Bell Pepper Soup recipe

Mango and bell pepper are both excellent sources of vitamin C, making this soup a great choice for boosting your immune system.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 25 min Rest Time: 5 min Total Time: 45 mins
Servings 4
Calories 720
Best Season Summer
Ingredients
  • 2 cup Mango
  • 1 cup Roasted Bell Pepper
  • 1 small Onion
  • 2 clove Garlic
  • 2 cup Vegetable Stock
  • 1 cup Coconut Milk
  • 2 tablespoon Lime Juice
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 2 tablespoon Cilantro
Instructions
  1. In a blender, combine the mango, roasted bell pepper, onion, garlic, vegetable stock, coconut milk, lime juice, salt, and black pepper. Blend until smooth.
  2. Transfer the mixture to a saucepan and heat over medium heat until warmed through, about 10 minutes.
  3. Serve the soup hot, garnished with cilantro.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 26g9%
Sugars 19g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/mango-and-roasted-bell-pepper-soup/