Directions:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers.
- Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors.
- Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
- Do not boil or cook any longer as the colors will fade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.6 Kcal (1305 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 1% | |
| Sodium | 1965.39mg | 82% | |
| Potassium | 860.78mg | 18% | |
| Total Carbs | 55.34g | 18% | |
| Sugars | 14.6g | 58% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 8.42g | 17% | |
| Vitamin C | 196.7mg | 328% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 79.9mg | 444% | |
| Calcium | 100.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.32 Kcal (211 kJ) | ||
| Calories from fat | 11.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 12% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 317.39mg | 82% | |
| Potassium | 139.01mg | 18% | |
| Total Carbs | 8.94g | 18% | |
| Sugars | 2.36g | 58% | |
| Dietary Fiber | 1.14g | 28% | |
| Protein | 1.36g | 17% | |
| Vitamin C | 31.8mg | 328% | |
| Vitamin A | 0.7mg | 148% | |
| Iron | 12.9mg | 444% | |
| Calcium | 16.2mg | 10% | |
* 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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