Directions:
- Heat oil in medium saucepan over medium heat.
- Add celery, onions, and garlic; until vegetables are softened.
- Add roasted peppers and stock.
- Bring to boil: lower heat and simmer 5 minutes.
- Puree soup in batches until smooth.
- Return to heat, and stir in cream.
- Add salt and pepper to taste and garnish with Parmesan.
- Read more at: /recipe/low-carb-roasted-red-pepper-soup-191234?oc=linkback
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2210.1 Kcal (9253 kJ) | ||
| Calories from fat | 738.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.06g | 126% | |
|---|---|---|---|
| Cholesterol | 323.28mg | 108% | |
| Sodium | 3185.97mg | 133% | |
| Potassium | 1270.65mg | 27% | |
| Total Carbs | 14.03g | 5% | |
| Sugars | 10.83g | 43% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 103.3mg | 172% | |
| Vitamin A | 4mg | 133% | |
| Iron | 20.1mg | 112% | |
| Calcium | 1054.3mg | 105% | |
| Amount Per 100 g | |||
| Calories | 149.22 Kcal (625 kJ) | ||
| Calories from fat | 49.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 126% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 108% | |
| Sodium | 215.11mg | 133% | |
| Potassium | 85.79mg | 27% | |
| Total Carbs | 0.95g | 5% | |
| Sugars | 0.73g | 43% | |
| Dietary Fiber | 0.18g | 11% | |
| Protein | 0.44g | 13% | |
| Vitamin C | 7mg | 172% | |
| Vitamin A | 0.3mg | 133% | |
| Iron | 1.4mg | 112% | |
| Calcium | 71.2mg | 105% | |
* 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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