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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens. | 2. Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely. | 3. Heat the 2 tablespoons olive oil in a large saucepan over medium heat. | 4. Cook the onions, garlic and chillies until soft, but not brown. | 5. Add the paprika and cook for 1 more minute. | 6. Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft. | 7. Remove the herb sprigs. | 8. Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish. | 9. Serve hot with garlic bread, or cold garnished with guacomale. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	8			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		peeled chopped	128.0	29.888	3.52	0.32
garlic	2	cloves		8.94	1.9836	0.3816	0.03
red chilies	2		chopped	-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
chicken stock vegetable	4	cups		-	-	-	-
potato	3		peeled diced	-	-	-	-
parsley	3 -5			0.0	0.0	0.0	0.0
thyme	3 -5			0.0	0.0	0.0	0.0
thyme	1	tablespoon	chopped	0.0	0.0	0.0	0.0
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003

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