Directions:
- Cut capsicum in half and deseed.
- Place on baking tray.
- Halve tomatoes and sprinkle with all the seasonings and drizzle with olive oil.
- Cut onion into 8ths for roasting.
- Roast all the vegetables at 200 degrees C until capsicum skins are blackened, and the others are cooked.
- Peel skin off cpasicums when cool (you can place then when hot in plastic bags and seal to sweat so skin comes off easily).
- Process all the vegetables until smooth.
- Add vegetable stock and heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.81 Kcal (167 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 82.4mg | 3% | |
| Potassium | 421.77mg | 9% | |
| Total Carbs | 8.86g | 3% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 24.6mg | 41% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 21.44 Kcal (90 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 44.38mg | 3% | |
| Potassium | 227.16mg | 9% | |
| Total Carbs | 4.77g | 3% | |
| Sugars | 3.2g | 24% | |
| Dietary Fiber | 1.1g | 8% | |
| Protein | 1g | 4% | |
| Vitamin C | 13.3mg | 41% | |
| Calcium | 11.2mg | 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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