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Roast Red Capsicum (Bell Pepper) and Tomato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1477.7926
Energy (kCal)30491.5245
Carbohydrates (g)6538.5234
Total fats (g)362.6228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C (350°F). | 2. Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened. | 3. Remove from the oven & cover with foil and allow to cool slightly. | 4. Peel off the skin and roughly chop the flesh. | 5. Heat remaining oil in a large saucepan over medium heat. | 6. Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly. | 7. Add capsicum, tomato & stock, then cover & simmer for 15 minutes. | 8. Allow to cool slightly, then puree using a blender/ stick blender. | 9. Season to taste- for a sweeter soup add Equal. | 10. Reheat soup & serve sprinkled with basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 2 halved seeded - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic clove 2 crushed - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    tomato 750 chopped 30157.4213 6517.3538 1474.3628 335.0825
    vegetable stock 2 cups 22.1 4.1106 1.0608 0.3094
    basil 1 0.2032 0.0234 0.0278 0.0057
    equal sugar substitute 1 tablet - - - -

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



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