Directions:
- Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
- Cook, stirring occasionally, until the onion is soft but not browned.
- Mix in the cumin and cayenne. Add the chicken broth.
- Bring to a boil.
- Cover.
- Reduce heat. Simmer for 20 minutes.
- Scoop out the vegetables.
- Transfer the vegetables to a blender or food processor.
- Add a little broth.
- Process until smooth.
- Return the puree to the broth in the pan.
- Mix in the lemon juice. Adjust seasoning.
- Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.73 Kcal (338 kJ) | ||
| Calories from fat | 52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 505.67mg | 21% | |
| Potassium | 210.9mg | 4% | |
| Total Carbs | 5.03g | 2% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 72.1mg | 120% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 25.2mg | 140% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 33.4 Kcal (140 kJ) | ||
| Calories from fat | 21.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 9% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 5% | |
| Sodium | 209.19mg | 21% | |
| Potassium | 87.25mg | 4% | |
| Total Carbs | 2.08g | 2% | |
| Sugars | 1.29g | 12% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 0.11g | 1% | |
| Vitamin C | 29.8mg | 120% | |
| Vitamin A | 0.6mg | 52% | |
| Iron | 10.4mg | 140% | |
| Calcium | 7.6mg | 2% | |
* 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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