Directions:
- Heat oil in a large saucepan and saute onion until soft.
- Add onion, chilli and paprika, cook 1 minute until fragrant.
- Add tomatoes and capsicums, and stock, stir to combine. Bring to the boil and simmer 5 minutes.
- Add sugar and vinegar and remove from heat. Cool slightly.
- Blend or process in batches until smooth. Transfer to a bowl and cover and refrigerate until cold.
- To serve, spread toast with pesto and serve with soup topped with feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.38 Kcal (2715 kJ) | ||
| Calories from fat | 102.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 4% | |
| Sodium | 19011.38mg | 792% | |
| Potassium | 138.19mg | 3% | |
| Total Carbs | 108.5g | 36% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.7mg | 9% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 314.56 Kcal (1317 kJ) | ||
| Calories from fat | 49.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 18% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 4% | |
| Sodium | 9223.23mg | 792% | |
| Potassium | 67.04mg | 3% | |
| Total Carbs | 52.64g | 36% | |
| Sugars | 2.19g | 18% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 3.44g | 14% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.8mg | 9% | |
| Calcium | 48.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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