Directions:
- In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
- Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
- Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 760.38 Kcal (3184 kJ) | ||
| Calories from fat | 111.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 19% | |
|---|---|---|---|
| Cholesterol | 34.33mg | 11% | |
| Sodium | 25070.55mg | 1045% | |
| Potassium | 302.83mg | 6% | |
| Total Carbs | 129.67g | 43% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 52.4mg | 87% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 12.3mg | 68% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 236.3 Kcal (989 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 19% | |
|---|---|---|---|
| Cholesterol | 10.67mg | 11% | |
| Sodium | 7791.03mg | 1045% | |
| Potassium | 94.11mg | 6% | |
| Total Carbs | 40.3g | 43% | |
| Sugars | 1.59g | 20% | |
| Dietary Fiber | 0.83g | 11% | |
| Protein | 1.47g | 9% | |
| Vitamin C | 16.3mg | 87% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 3.8mg | 68% | |
| Calcium | 36.8mg | 12% | |
* 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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