Of which 7 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (bell pepper) · Potassium (potato) · Unsaturated fat (olive oil)
Allergens none
Roasted red pepper soup
The oven intensifies the pepper's sweetness before it goes into the soup.
Ingredients
- 4 red bell peppers (480 g / 1 lb)
- 1 potato, diced (150 g / 5½ oz)
- 1 chopped onion (150 g / 5½ oz)
- 2 cloves garlic, minced (6 g)
- 1 liter (4¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- fresh basil, to taste (5 g)
- salt and black pepper, to taste
Method
- Roast the whole peppers in the oven at 200 °C (400 °F) for 20 minutes, until the skins wrinkle and blacken.
- Let them cool a little, then peel and seed them.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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