Roasted Pepper Soup + Parmesan Crisps
Leave a note
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
3
Low
Nutrition per serving
Calories95.2 kcal (5%)
Total Fat4.1 g (6%)
Carbs12.4 g (5%)
Sugars7.5 g (8%)
Protein3.8 g (8%)
Sodium790.5 mg (40%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
6red peppers
de-seeded and sliced
3garlic cloves
2 teaspoonsolive oil
2 sprigsfresh rosemary
1 litrevegetable stock
Crisps
Instructions
Step 1
Toss peppers and garlic in oil and rosemary and roast in 180C oven for 30 mins.
Step 2
Place the peppers and skinned garlic in blender with 1/3 of the stock and blend. Add rest of stock.
Step 3
Mix the parmesan, thyme and pepper, heap into 8 piles on a non-stick baking sheet. Bake for 5 mins til golden.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
