The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
Ingredients For Rainbow Roasted Pepper Soup Recipe
1 Green Bell Pepper
1 Large Red Bell Pepper
1 Large orange bell pepper
1 Yellow Bell Pepper
8 Cloves Garlic
0.5 Lemon
3 cup Vegetable Broth
0.25 teaspoon Garlic Salt
As required Ground black pepper
1 teaspoon Fennel Seed
Nutrition value
383
calories per serving
11 g Fat54 g Protein10 g Carbs11 g FiberOther
Current Totals
11 g Fat
54 g Protein
10 g Carbs
11 g Fiber
MacroNutrients
Carbs
10 g
Protein
54 g
Fiber
11 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
164 mg
Iron
3 mg
Vitamin A
1013 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
0 mg
Vitamin B9
172 mcg
Vitamin B12
0 mcg
Vitamin C
375 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
126 mg
Manganese
8 mg
Phosphorus
385 mg
Selenium
44 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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