4 cup Low sodium vegetable broth or reduced sodium chicken broth
12 ounce 1 jar roasted red sweet peppers, drained and coarsely chopped
1 cup Peeled and chopped potato
2 tablespoon Snipped fresh oregano
0.75 teaspoon Salt
1 tablespoon Basil pesto
1 tablespoon Olive oil
Nutrition value
536
calories per serving
19 g Fat46 g Protein41 g Carbs34 g FiberOther
Current Totals
19 g Fat
46 g Protein
41 g Carbs
34 g Fiber
MacroNutrients
Carbs
41 g
Protein
46 g
Fiber
34 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
254 mg
Iron
9 mg
Vitamin A
3622 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
98 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
286 mg
Manganese
4 mg
Phosphorus
476 mg
Selenium
47 mcg
Zinc
4 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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
