Directions:
- Heat the olive oil in a large saucepan over medium-low heat.
- Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Tie the parsley, thyme, and bay leaf together with kitchen twine.
- Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
- Discard the herb bundle.
- Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
- Return to the pot and reheat.
- Stir in the vermouth, and season, to taste, with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.81 Kcal (564 kJ) | ||
| Calories from fat | 22.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Sodium | 261.53mg | 11% | |
| Potassium | 607.79mg | 13% | |
| Total Carbs | 24.36g | 8% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 3.54g | 7% | |
| Vitamin C | 124.5mg | 208% | |
| Iron | 1.4mg | 8% | |
| Calcium | 55.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 40.33 Kcal (169 kJ) | ||
| Calories from fat | 6.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 4% | |
|---|---|---|---|
| Sodium | 78.23mg | 11% | |
| Potassium | 181.81mg | 13% | |
| Total Carbs | 7.29g | 8% | |
| Sugars | 0.58g | 8% | |
| Dietary Fiber | 0.83g | 11% | |
| Protein | 1.06g | 7% | |
| Vitamin C | 37.3mg | 208% | |
| Iron | 0.4mg | 8% | |
| Calcium | 16.7mg | 6% | |
* 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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