Photo: Cala
Roasted Pepper Soup
15 ingredients
Serves 4
openrecipes
A simple, flavoursome soup with apricots for all year round.
Estimated Nutrition (whole recipe, rough)
597
Calories
36g
Protein
32g
Fat
46g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For Roasted Vegetables
- For the Roasted vegetables
- 4 peppers, a mix of red and yellow
- 1 large red onion
- 3 cloves of garlic, chopped
- 50g dried apricots
- 10 cherry tomatoes
- 5 sun-dried tomatoes
- 1 tbsp basil
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp tomato puree
- olive oil
- For the stock
- Either use 2 vegetable or 2 chicken stock cubes to 1L boiling water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes