Directions:
- Roast red peppers in oven, peel skins and cut into small pieces. Set aside.
- In a large pot, sautee onions, carrots and garlic in olive oil over med heat until soft.
- Increase heat to med-high. Add veg stock and can of tomatoes (juice and all).
- Add all other ingredients(peppers, potatoes, plum tomatoes, soup stock) and bring to boil, continue to cook over medium boil until potatoes break apart when pierced with fork.
- Add salt (approx 1tsp) at some point before finishing, I like to add fresh ground pepper too. Just season to your preference. Remove from heat.
- Put soup in blender and blend until pureed and smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.38 Kcal (433 kJ) | ||
| Calories from fat | 6.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 1% | |
|---|---|---|---|
| Sodium | 3560.06mg | 148% | |
| Potassium | 97.36mg | 2% | |
| Total Carbs | 19.82g | 7% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 1% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 176.61 Kcal (739 kJ) | ||
| Calories from fat | 10.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 1% | |
|---|---|---|---|
| Sodium | 6081.78mg | 148% | |
| Potassium | 166.32mg | 2% | |
| Total Carbs | 33.86g | 7% | |
| Sugars | 2.51g | 6% | |
| Dietary Fiber | 1.47g | 3% | |
| Protein | 0.96g | 1% | |
| Vitamin C | 21.9mg | 21% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 0.5mg | 1% | |
| Calcium | 15.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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