Yellow Bell Pepper Soup Recipe

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Ingredients:

Serving

2 large yellow bell peppers (about 1 1/4 lb.)
2 tbsp olive oil
1 onion, chopped
2 large garlic cloves, sliced
1 tsp dried thyme
1 bay leaf
1/3 cup dry white wine
1/8 tsp turmeric
3 cups low sodium chicken broth (or more if desired)
chopped fresh cilantro

Directions:

Cover and refrigerate 1/2 cup of the chopped bell pepper.
Heat oil in a large heavy skillet over medium heat. Add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
Add wine and turmeric; bring to a boil. Boil for 2 minutes.
Add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
Discard bay leaf.
Puree the soup in batches in a blender or food processor.
Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 2 hours.
If your soup is too thick for your taste, thin it with some more chicken broth.
Ladle into bowls. Sprinkle with reserved 1/2 cup bell pepper and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.8 Kcal (619 kJ)
Calories from fat	79.58 Kcal
		% Daily Value*
Total Fat	8.84g	14%
Sodium	60.75mg	3%
Potassium	343.48mg	7%
Total Carbs	11.25g	4%
Sugars	5.57g	22%
Dietary Fiber	2.11g	8%
Protein	4g	8%
Vitamin C	115.9mg	193%
Vitamin A	2.8mg	94%
Iron	48.6mg	270%
Calcium	28.8mg	3%

Amount Per 100 g
Calories	39.16 Kcal (164 kJ)
Calories from fat	21.08 Kcal
		% Daily Value*
Total Fat	2.34g	14%
Sodium	16.09mg	3%
Potassium	91mg	7%
Total Carbs	2.98g	4%
Sugars	1.47g	22%
Dietary Fiber	0.56g	8%
Protein	1.06g	8%
Vitamin C	30.7mg	193%
Vitamin A	0.8mg	94%
Iron	12.9mg	270%
Calcium	7.6mg	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.

Tastes

salty
savory
bitter
sweet

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