This fresh red bell pepper soup is quick to make, yet it is bursting with fresh flavors of red peppers, garlic, onions, stock and a teeny bit of butter- you can easily use oil instead.It's creamy without any addition of cream and makes a fantastic light lunch. Serve with some warm ciabatta bread and a light green salad )
|Butter||1 Tablespoon (1 knob)|
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Boiling water||700 Milliliter|
|Stock cubes||2 (chicken or vegetable, use enough for the water|
|Ground black pepper||To Taste|
|Tabasco sauce||To Taste|
|Heavy cream||1 Tablespoon (for garnishing)|
|Herb sprigs||1/2 (for garnishing)|
Heat a saucepan and combine butter and olive oil in it.
Saute bell pepper, onions until soft.
Add water and stock cubes. Stir well.
Cover with a lid and allow to simmer for 30 minutes.
Add tabasco sauce, salt, pepper and mix well.
Puree the soup either using immersion blender or food processor.
Garnish with heavy cream and herbs.
Serve and enjoy!
Serving size Complete recipe
Calories 355Calories from Fat 313
% Daily Value*
Total Fat 35 g53.8%
Saturated Fat 13 g65%
Trans Fat 0 g
Sodium 2210 mg92.08%
Total Carbohydrates 9 g3%
Dietary Fiber %
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet