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Pepper & Tomato Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

75 min

Ready

90 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon red hot chili pepper, dried
ground, or more
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3 tablespoons olive oil
or sunflower seed oil
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2 medium red onion
thinly sliced
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2 each bay leaves
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teaspoon cloves
ground
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¼ teaspoon coriander
ground
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5 each parsley sprigs
chopped
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4 cloves garlic
peeled, coarsely chopped
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1 x salt
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1 pound sweet red bell peppers
pimientos, thinly sliced
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½ pound cabbage
savoy or smooth-skinned cabbage
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6 cups stock
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1 pound tomatoes
very ripe, peeld, seeded, chopped, juice reserved
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1 x cilantro
chopped, for garnish
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Ingredients

Amount Measure Ingredient Features
5 ml red hot chili pepper, dried
ground, or more
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45 ml olive oil
or sunflower seed oil
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2 medium red onion
thinly sliced
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2 each bay leaves
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0.6 ml cloves
ground
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1.3 ml coriander
ground
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5 each parsley sprigs
chopped
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4 cloves garlic
peeled, coarsely chopped
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1 x salt
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453.6 g sweet red bell peppers
pimientos, thinly sliced
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226.8 g cabbage
savoy or smooth-skinned cabbage
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1.4 l stock
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453.6 g tomatoes
very ripe, peeld, seeded, chopped, juice reserved
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1 x cilantro
chopped, for garnish
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Directions

Remove stems, seeds and veins from chiles.

Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.

Simmer 20 minutes, then purée in blender.

Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.

Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.

Stir to combine and coat vegetables with oil.

Add ½ cup water or stock, cover pan and cook over low heat 10 minutes.

When vegetables have wilted, stir in ¼ cup puréed chiles or 1 to 2 teaspoons chile powder.

Add tomatoes, their juice and remaining water or stock.

Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.

When finished cooking, remove bay leaves and purée soup until completely blended.

Return it to pan and season with salt, if needed.

Add more chile if desired.

Serve soup with a sprinkling of chopped cilantro.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 552g (19.5 oz)
Amount per Serving
Calories 23039% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 367mg 15%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 18g
Vitamin A 62% Vitamin C 213%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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