Directions:
- Preheat oven to 180°C (350°F).
- Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
- Remove from the oven & cover with foil and allow to cool slightly.
- Peel off the skin and roughly chop the flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
- Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender/ stick blender.
- Season to taste- for a sweeter soup add Equal.
- Reheat soup & serve sprinkled with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.67 Kcal (2255 kJ) | ||
| Calories from fat | 63.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 18603.5mg | 775% | |
| Potassium | 546.07mg | 12% | |
| Total Carbs | 96.63g | 32% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 151.34 Kcal (634 kJ) | ||
| Calories from fat | 17.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 11% | |
|---|---|---|---|
| Sodium | 5226.8mg | 775% | |
| Potassium | 153.42mg | 12% | |
| Total Carbs | 27.15g | 32% | |
| Sugars | 2.14g | 30% | |
| Dietary Fiber | 0.79g | 11% | |
| Protein | 0.7g | 5% | |
| Vitamin C | 8.5mg | 50% | |
| Calcium | 8.9mg | 3% | |
* 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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