Pureed Red Pepper and Potato Soup
Red peppers are a great source of vitamin C, which can help boost 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.
Ingredients
- 500 gram Red Pepper
- 400 gram Potato
- 150 gram Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoon Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- Add diced red pepper and potato to the pot, and cook for 5 minutes.
- Pour in vegetable broth, season with salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Remove from heat and let it cool slightly.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.