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Roasted paprika soup

Roasted paprika soup
Julie van den Kerchove
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Roasted paprika soup

Julie van den Kerchove

Do you often feel like snuggling up in the sofa with a blanket and a warm cup of soup on cold, rainy days? This roasted pepper soup is wonderfully warming, nice and creamy and very rich in taste thanks to the addition of smoked paprika and garam masala. Take it to work for a light lunch, enjoy it as a hearty late afternoon snack, or serve it at your next Christmas dinner!

Macros(per serving)

311Kcal

Fat

43% (15 g)

Protein

13% (10 g)

Carbs

44% (34 g)

23 g Net, 11 g Fiber

Rate

Ingredients

Servings

Red pepper (sweet) (in small cubes)
2 pieces
Carrot (in small cubes)
1 piece
Garlic
1 clove
Onion
12 piece
Water
1 12 cup
Tomatoes
1 piece
Tomato paste
1 Tbsp
vegetable broth
1 12 tsp
Garam masala
14 tsp
Paprika powder (smoked)
14 tsp
Celtic sea salt
12 tsp
Black pepper
to taste
Fresh basil
1 hand
Pumpkin seeds
1 hand
Olive oil (extra vierge)
12 Tbsp

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

15 min

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Details

Allergens

Nightshade, Seeds

Diet

Vegetarian, Vegan

Course

Lunch, Dinner

Cooking equipment

Blender, Oven

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