Directions:
- Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
- Meanwhile, melt butter or margarine.
- Add onions and sauté till soft, but not brown.
- Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
- Simmer 20-30 minutes uncovered.
- Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
- Before serving, add sour cream or half-and-half and heat through.
- Will keep well in fridge 2-3 days. Can also be frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.81 Kcal (623 kJ) | ||
| Calories from fat | 76.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 13% | |
|---|---|---|---|
| Sodium | 91.45mg | 4% | |
| Potassium | 478.91mg | 10% | |
| Total Carbs | 14.75g | 5% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 169.9mg | 283% | |
| Vitamin A | 4mg | 134% | |
| Iron | 67.3mg | 374% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 28.14 Kcal (118 kJ) | ||
| Calories from fat | 14.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 13% | |
|---|---|---|---|
| Sodium | 17.29mg | 4% | |
| Potassium | 90.57mg | 10% | |
| Total Carbs | 2.79g | 5% | |
| Sugars | 1.42g | 30% | |
| Dietary Fiber | 0.58g | 12% | |
| Protein | 1.14g | 12% | |
| Vitamin C | 32.1mg | 283% | |
| Vitamin A | 0.8mg | 134% | |
| Iron | 12.7mg | 374% | |
| Calcium | 5.7mg | 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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