Red Pepper Soup
Red bell peppers are an excellent source of vitamin C, providing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Red bell peppers
- 1 medium Onion
- 2 clove Garlic cloves
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 20 gram Fresh basil leaves
- 4 tablespoon Sour cream (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the red bell peppers into halves, remove the seeds, and place them on a baking sheet. Roast for 20 minutes until the skin is charred. Remove from the oven and let cool.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté for 5 minutes until softened.
- Peel off the skin from the roasted red bell peppers and roughly chop them. Add them to the pot along with vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve the soup hot, garnished with fresh basil leaves and a dollop of sour cream if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 8g
- 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.