Green pepper cream soup

60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.225 kg
Green pepper 0.225 kg
Olive oil 0.013 l
Plain flour 0.034 kg
Vegetable stock 0.75 l
Table salt 2.5 g
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Julienne the onion and chop the green pepper into rings.
  • Prepare a fish stock.
  • Cook the onion until soft and add the pepper. Once poached, thicken it with the flour and pour the fumet to moisten. Once cooked, mash it.
  • Salt to taste.
Nutritional information (1 portion)
Energy
119.03
kcal
Carbohydrates
16.77
g
Proteins
3.81
g
Lipids
3.17
g
Fiber 4.4 g
Saturates 0.44 g
Monounsaturated fatty acids 1.99 g
Polyunsaturated fatty acids 0.47 g
Cholesterol 0.01 mg
Calcium 141.59 mg
Iron 2.26 mg
Zinc 0.4 mg
Vitamin A 250.67 ug
Vitamin C 79.32 g
Folic acid 86.84 ug
Salt (Sodium) 227.97 mg
Sugars 8.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.