Directions:
- Melt butter in a large saucepan over medium heat. Add red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes or until tender.
- Pour in the chicken broth, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Pour the soup through a strainer and return the liquid to the sauce pan over medium low heat. Stir in ground pepper and heat through, 5 to 10 minutes. Just before serving add yogurt and heat very gently.
- *you can substitute 1/2 cup of heavy cream for the yogurt but it adds a lot more fat. Add the cream with the black pepper and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.03 Kcal (406 kJ) | ||
| Calories from fat | 31.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 3% | |
| Sodium | 650.46mg | 27% | |
| Potassium | 392.01mg | 8% | |
| Total Carbs | 11.58g | 4% | |
| Sugars | 7.71g | 31% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 133.5mg | 222% | |
| Vitamin A | 3mg | 100% | |
| Iron | 50.4mg | 280% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 25.34 Kcal (106 kJ) | ||
| Calories from fat | 8.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 5% | |
|---|---|---|---|
| Cholesterol | 2.47mg | 3% | |
| Sodium | 169.9mg | 27% | |
| Potassium | 102.39mg | 8% | |
| Total Carbs | 3.02g | 4% | |
| Sugars | 2.02g | 31% | |
| Dietary Fiber | 0.55g | 8% | |
| Protein | 0.53g | 4% | |
| Vitamin C | 34.9mg | 222% | |
| Vitamin A | 0.8mg | 100% | |
| Iron | 13.2mg | 280% | |
| Calcium | 22.2mg | 9% | |
* 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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