Yellow Pepper Soup Recipe

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Ingredients:

Serving

6 large plump yellow peppers
1 1/2 liters strong home-made vegetable stock, well reduced
125 ml raw rice , cooked in vegetable stock while reducing
125 ml whipped cream
salt
dry roasted coriander seed
fresh ground black pepper
1 bunch fresh basil leaf

Directions:

Roast or grill peppers until skin blisters and turns brown.
When they have cooled a little, strip off blistered skin, open and remove seeds.
Blend cleaned peppers together with a little vegetable stock until smoothly puréed.
Combine with remaining vegetable stock and rice.
Heat thoroughly.
Add cream, salt and a generous sprinkling of coriander and pepper.
When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	621.83 Kcal (2603 kJ)
Calories from fat	366.05 Kcal
		% Daily Value*
Total Fat	40.67g	63%
Cholesterol	195.63mg	65%
Sodium	915.8mg	38%
Potassium	421.26mg	9%
Total Carbs	30.07g	10%
Sugars	1.25g	5%
Dietary Fiber	0.42g	2%
Protein	41.08g	82%
Vitamin C	5.1mg	9%
Iron	1.7mg	9%
Calcium	349.8mg	35%

Amount Per 100 g
Calories	131.6 Kcal (551 kJ)
Calories from fat	77.47 Kcal
		% Daily Value*
Total Fat	8.61g	63%
Cholesterol	41.4mg	65%
Sodium	193.82mg	38%
Potassium	89.16mg	9%
Total Carbs	6.36g	10%
Sugars	0.26g	5%
Dietary Fiber	0.09g	2%
Protein	8.69g	82%
Vitamin C	1.1mg	9%
Iron	0.4mg	9%
Calcium	74mg	35%

* 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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