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Correo Electrónico
Add a photoThis went over really well. . It is a pureed soup but with a couple red pepper chunks that really make the pepper Flavor burst
Ingredientes
- 3 Cups Canned Roasted Red Peppers- reserve 1 cup and cut into small dice (or make your own roasted Red peppers)
- 1 Tbsp Olive Oil
- 1 1/2 Tsp Curry Powder
- 2 Tsp Cilantro
- 2 Bay Leaves
- 1 Onion - diced
- 2 Carrots - diced
- 3 Celery - diced
- 3 Cloves Garlic
- 2 Tsp Salt
- 1 Tbsp Lemon Juice
- 1 Cups Vegetable Broth
- 1/2 Cup Chicken Broth
Direcciones
- Heat a soup pot on medium.
- Pour in the olive oil, next add the onion,carrot and celery.
- Sautee til the onions are soft.
- Add in your chicken broth and vegetable broth.
- Add in the remaining ingredients except the 1 cup roasted red peppers.
- Bring to a simmer.
- Simmer til Veggies are soft.
- Puree the Soup.
- Add the cup roasted red peppers.
- Heat the soup til the peppers are as hot as the rest of the soup.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 66 | |
| Calories from Fat 32 | 48% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1486mg | 62% |
| Potassium 241mg | 7% |
| Total Carbs 7.99g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.46g | 2% |
| Protein 1.24g | 2% |
