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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut peppers in half lengthwise, discarding seeds and membranes. | 2. Place peppers and tomatoes, skin sides up on a foil lined baking sheet. Flatten peppers with hand. | 3. Broil 15 minutes, or until vegetables are blackened. | 4. Place peppers into zip-top bag, seal, and let stand for 10 minutes. | 5. Peel peppers and tomatoes. Chop. | 6. Place half of the peppers and tomatoes into the blender and process until smooth. Set aside. | 7. Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally. | 8. Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through. | 9. Ladle soup into bowls, and garnish with marjoram springs if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1 1/2			-	-	-	-
tomato	2		halved seeded	124.1379	27.5262	6.4768	1.0795
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato juice	1 1/2	cups		61.965	12.8668	3.0982	1.057
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
black pepper	1 1/4	1/4		7.2162	1.8386	0.2987	0.0937
salt	1/2	teaspoon		-	-	-	-
marjoram				4.607	1.0295	0.2152	0.1197

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