Capsicum Soup With Olive Cornbread Recipe
Recipe By Taste
This elegant capsicum soup is served with soft polenta and olive cornbread for a complete, hearty meal.
4.3
24 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Capsicum Soup With Olive Cornbread Recipe
- 1/4 tablespoon Olive oil
- 1/2 Red onions, halved, finely chopped
- 1/2 Garlic Cloves, Crushed
- 1 Red capsicums, halved, deseeded, coarsely chopped
- 100 gram 1 can diced tomatoes with basil
- 0.31 liter Massel chicken style liquid stock
- 62.50 milliliter Thickened cream
- As required Salt and freshly ground black pepper
- 0.06 cup Finely Chopped Fresh Chives
- 42.50 gram Coarse polenta
- 37.50 gram Self raising flour
- pinch Salt
- 62.50 milliliter Milk
- 25 gram Butter melted
- 1/4 Egg, lightly whisked
- 20 gram Coarsely grated cheddar
Nutrition
value
value
1177
calories per serving
79 g Fat73 g Protein45 g Carbs7 g FiberOther
Current Totals
- Fat79g
- Protein73g
- Carbs45g
- Fiber7g
MacroNutrients
- Carbs45g
- Protein73g
- Fiber7g
Fats
- Fat79g
Vitamins & Minerals
- Calcium566mg
- Iron11mg
- Vitamin A309mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B319mg
- Vitamin B62mg
- Vitamin B9156mcg
- Vitamin B12< 1mcg
- Vitamin C39mg
- Vitamin E7mg
- Copper1mcg
- Magnesium191mg
- Manganese3mg
- Phosphorus914mg
- Selenium71mcg
- Zinc7mg
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
Recipe By Taste