Directions:
- In a large Dutch oven, sauté red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.
- Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.09 Kcal (2228 kJ) | ||
| Calories from fat | 131.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.59g | 22% | |
|---|---|---|---|
| Sodium | 3873.77mg | 161% | |
| Potassium | 2541.03mg | 54% | |
| Total Carbs | 84.85g | 28% | |
| Sugars | 45.05g | 180% | |
| Dietary Fiber | 26.14g | 105% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 950.3mg | 1584% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 7mg | 39% | |
| Calcium | 299mg | 30% | |
| Amount Per 100 g | |||
| Calories | 43.65 Kcal (183 kJ) | ||
| Calories from fat | 10.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 22% | |
|---|---|---|---|
| Sodium | 317.81mg | 161% | |
| Potassium | 208.47mg | 54% | |
| Total Carbs | 6.96g | 28% | |
| Sugars | 3.7g | 180% | |
| Dietary Fiber | 2.14g | 105% | |
| Protein | 1.03g | 25% | |
| Vitamin C | 78mg | 1584% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 0.6mg | 39% | |
| Calcium | 24.5mg | 30% | |
* 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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