Red Pepper Soup with Orange

A soup that will delight your senses with the color of red peppers and the enticing aroma of orange.

Details

  • Preparation Time: 6 minutes
  • Cooking Time: 24 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Bell pepper, red, fresh

  • 2 spoons Oil, olive

  • 1 pinch Salt, table

  • 3 pieces Orange, fresh

  • 3 twigs Parsley, fresh

Steps

  1. Wash the peppers, cut them in half, remove the stems and seeds, and chop them into smaller pieces. Place all the pieces in a multipractic and coarsely grind them. Wash the oranges thoroughly under hot water and grate the zest of one orange. Cut the oranges in half and squeeze them well. Wash the parsley, shake it dry, pluck the leaves, and finely chop them.

  2. Place a pot on the stove and heat the oil well. Add the chopped peppers and orange zest to the oil, and season with salt to taste. Cover the pot and cook everything on high heat for 3 minutes. Then reduce the temperature and cook for an additional 17 minutes. Stir the pot several times during cooking.

  3. Transfer the peppers from the pot to the multipractic and blend them into a smooth soup. Add the orange juice and mix again. Then pour the contents back into the pot, quickly heat the soup, distribute it onto plates, and sprinkle the soup with parsley. Serve.

Nutrition Information (Per 100g)

  • Calories: 47.38 kcal
  • Fat: 1.42 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 7.22 g
    • Sugars: 5.31 g
  • Protein: 0 g
  • Fiber: 1.91 g

Advice

In winter, you can use red oranges, which will further enrich the flavor of the soup. It is best to use organic oranges, as their peel is not treated with pesticides. If organic oranges are not available, immerse the oranges in boiling water for a few minutes and wipe them thoroughly to remove the wax, which contains toxins.