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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan.Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for another 5 minutes. | 2. Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes or until the capsicum softens. | 3. Use a food processor or hand-held stick blender to blend until smooth. Return to the saucepan. | 4. Add the cream and stir over low heat until hot. (If the soup isn't to be eaten all at once-only add the cream to the portion you will be using. The soup will keep better in the fridge if the cream has not been added and heated. Just have a good guess at the quantity of cream to be added). | 5. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	2		halved chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
red capsicum	4		halved deseeded chopped	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
vegetable stock	1 1/4	1/4		13.8125	2.5691	0.6629999999999999	0.1934
cream	250	ml	thickened	836.8979	16.8648	9.2059	87.9504

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