Print
Email
Add a photoServings: 4
Ingredients
- 1 lrg onion
- 3 x medium-sized peppers (capsicums, red + yellow + green)
- 2 ounce butter
- 3 Tbsp. tomato puree
- 1Â 1/2 pt beef stock
- Â Â salt and pepper
Directions
- Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips.
- Heat butter; add in onions and peppers and cook gently till soft. (The veg shouldn't be starting to brown at all).
- Add in the stock and bring to the boil. Add in tomato puree and salt and pepper to taste, and simmer for a while, till the consistency is to your liking. Let the soup cold a little, then puree some of the soup using a liquidizer (liquidizers do not like warm soups) and then pour the pureed soup back into the pan with the rest and reheat to serve.
- Freezes nicely.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 105 | 80% |
| Total Fat 11.95g | 15% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 717mg | 30% |
| Potassium 201mg | 6% |
| Total Carbs 4.29g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.01g | 1% |
| Protein 2.74g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
