Roasted Pecan Soup with Red Bell Pepper's picture

Jan. 10, 2012


Olive oil 2 Tablespoon
Onions 1 , chopped
Garlic 1 Clove (5 gm) , minced
Potatoes 4 Large , diced
Water 4 1/2 Cup (72 tbs)
Lemon juice 1 Tablespoon
Ground toasted pecans/Pecan meal 1 Cup (16 tbs)
Salt To Taste
Pepper To Taste
Red bell pepper 1 Small
Milk/Soy milk 2/3 Cup (10.67 tbs)



1.Pick a soup kettle, add oil and saute the onion and garlic till browned

2. Add the potatoes and water, cover and simmer for 15 minutes

3.Stick a knife in the potatoes to check if cooked.Add more water if needed, to ensure the potatoes do not stick to bottom and burn

4.Pour the soup into a blender or processor, and blitz till smooth. Stir in lemon juice, ground pecans, and salt and pepper to taste.

5 Let the soup sit while working on the remaining ingredients

6.Take the bell pepper and roast until skin is charred.

7.Rinse under cold water, remove the stalk,seeds and skin.Mash well and mix with milk or soy milk.


8.Heat soup and pour into bowls, and spoon the red pepper mash on top.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 318Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 233 mg9.71%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet