Silky Smooth Roasted Pepper Soup

7 Reviews
100% would make this recipe again

A flavourful soup that is rich in vitamins.

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Preparation : 15 min Cooking : 30 min
210 calories/serving
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Ingredients

2 potatoes 400 g
3 cups Allergen-Free Vegetable Broth 750 mL
2 yellow or red sweet peppers 400 g
1 tsp olive oil 5 mL
1/2 fennels, finely chopped 170 g
1/2 tbsp Garlic-Infused Oil 8 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The sweet peppers can be cooked in the oven or using an outdoor grill. A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Peel the potatoes, then put them in a pot. Pour in the broth. Bring to a boil, then lower the heat and simmer until the potatoes are soft, about 15 min.
  3. Meanwhile, cut the sweet peppers in half, removing the seeds and the stalks, then put them on an oiled baking sheet, cut side down. Cook in the middle of the oven until they are soft, about 15 min. Turn them once halfway through cooking. Alternatively, grill the sweet peppers on an outdoor grill.
  4. Remove the sweet peppers from the oven, cover them then let them cool down about 10 min. Meanwhile, heat the garlic-infused oil in a thick-bottom frying pan over medium heat. Add the fennel, then cook, with stirring, until the fennel is softened, about 5 min. Peel the peppers and add them to the pan and cook for 5 min. Add the vegetable mixture to the pot of broth. Cook a couple of minutes. Add salt and pepper to taste.
  5. Purée the soup in a blender until a creamy consistency is obtained. Serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

210

Fat

12 g

18 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

280 mg

12 %

Carbohydrate

26 g

9 %

Fibre

4 g

17 %

Sugars

5 g

Net Carbs

22 g

Protein

3 g

Vitamin A

97 %

Vitamin C

168 %

Calcium

4 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Manganese
Source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 04, 2016

I didn't cook the peppers twice, just roasted them.

Useful 0

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