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Quick and Easy Recipe
Red Bell Pepper Soup Recipe
Great light meal on hot summer days or nights. Serve with a warm baggett or garlic bread. Oh, and don't forget a bottle of wine!
| Prep time: 15 Minutes | Indian |
| Cook time: 15 Minutes | Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 2 servings | |
| Calories 126 | |
| Calories from Fat 26 | 21% |
| Total Fat 2.92g | 4% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1205mg | 50% |
| Potassium 842mg | 24% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 15.24g | 10% |
| Protein 5.28g | 8% |
Ingredients Convert Measures
- 3 large red bell peppers
- 2 tomatoes
- 1 teaspoon salt
- 1/2 cup water
- 1 clove garlic
- 1/4 tsp cumin powder
- 1/4 tsp papprika
- 1/2 cup milk
- Garmish with cilantro and fresh pepper to taste
Directions
- Boil (about 5-10min) the bell peppers, tomatoes and garlic with salt, cumin, papprika and water. Puree in a blender and strain.
- Add milk and and cook for a 5 minutes on low (microwave milk for about 30-45 seconds so it's warm before adding).
- Garnish with cilantro and fresh pepper to taste.
