Pueblan Roasted Pepper and Potato Soup
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 3 green peppers
- 300 g potatoes
- 1 onion
- 2 garlic cloves
- 700 ml vegetable stock
- 80 ml soured cream
- 60 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 207 kcal
- Protein
- 8 g
- Carbohydrate
- 20 g
- of which sugars
- 6.8 g
- Fat
- 9.6 g
- of which saturates
- 5.8 g
- Fibre
- 4.3 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7) and roast the green peppers for 20 minutes until softened and blistered, then peel and chop.
- 2
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 3
Add the potatoes, roasted peppers and vegetable stock, then simmer for 20 minutes until the potatoes are tender.
- 4
Blend until smooth, then stir in the soured cream.
- 5
Ladle into bowls and scatter with the mature cheddar.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.