RecipeDB

Cooking in progress....

Roasted Pepper Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)238.68
Carbohydrates (g)-
Total fats (g)27.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the vegetables into a large roasting pan, along with the thyme leaves. | 2. Drizzle with the olive oil and season to taste with salt and pepper. | 3. Roast in a 450 degree F oven for 20 minutes or until tender. | 4. Put the vegetable mixture into a food processor along with the water and ketchup. | 5. Pulse until smooth. | 6. Strain if you like, then chill. | 7. To serve, microwave in heatproof bowls on high for 2 minutes, or bring to a boil in a pan on the stove. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 6 cut - - - -
    red onion 2 peeled chopped - - - -
    garlic clove 2 peeled - - - -
    thyme 3 sprigs - - - -
    potato 1 peeled cubed - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -
    black pepper ground - - - -
    water 600 0.0 0.0 0.0 0.0
    ketchup 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition