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Ingredientes
- 4 x Yellow bell peppers
- 1 tsp Extra virgin olive oil
- 1 lrg Onion
- 3 c. Cooked cubed potatoes
- 2 sm Dry red chile peppers, or possibly to taste
- 3 c. Defatted stock, (Vegetable stock) Salt and pepper Minced roasted red bell pepper, for garnish Minced fresh basil, for garnish
Direcciones
- Halve and seed yellow peppers and place cut-side down on broiler pan or possibly baking sheet and broil 2 to 3 min or possibly till blackened. Remove blackened skin under running water. Chop peppers.
- Heat oil in large Dutch oven over medium-high heat. Add in onion and cook, stirring, 3 to 5 min or possibly till soft but not browned. Add in potatoes, yellow peppers and chile peppers and cook 3 min. Add in stock and bring to boil. Reduce heat to medium and cook, uncovered, 10 min.
- Transfer soup to blender and puree. Season to taste with salt and pepper.
- When ready to serve, top with dollops of roasted red bell pepper and sprinkles of basil.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 11 | 12% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 409mg | 12% |
| Total Carbs 18.07g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.19g | 1% |
| Protein 2.1g | 3% |
