Potato pepper soup
This creamy potato soup has a wonderful chili flavour and golden hue from the spice. Great for a start to a chilly spring night or a perfect accompaniment for a lunch salad.
132 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Step 1In a soup pot, heat oil over medium heat. Cook celery, onion, carrot and garlic for 5 minutes or until softened. Stir in tomato paste, chili powder and oregano leaves for 1 minute. Stir in potatoes and pour in broth. Bring to a simmer; cover and cook for about 20 minutes or until very soft.
Step 2Using an immersion blender or in batches, in blender puree soup. Return to pot and stir in peppers and basil. Simmer for about 5 minutes for peppers to soften.
Step 3Ladle into bowl to serve.
Per serving (1 1⁄3 cup / 350 mL)
- 3 g
- 193 mg
- 665 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- 0 mg
- 26 g
- 4 g
- 7 g
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