Directions:
- Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.
- In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.
- In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1660.97 Kcal (6954 kJ) | ||
| Calories from fat | 484.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.86g | 83% | |
|---|---|---|---|
| Sodium | 2734.82mg | 114% | |
| Potassium | 4464.95mg | 95% | |
| Total Carbs | 272.49g | 91% | |
| Sugars | 74g | 296% | |
| Dietary Fiber | 68.05g | 272% | |
| Protein | 34.42g | 69% | |
| Vitamin C | 1252.4mg | 2087% | |
| Vitamin A | 31.7mg | 1058% | |
| Iron | 476.6mg | 2648% | |
| Calcium | 447.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 56.13 Kcal (235 kJ) | ||
| Calories from fat | 16.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 83% | |
|---|---|---|---|
| Sodium | 92.42mg | 114% | |
| Potassium | 150.88mg | 95% | |
| Total Carbs | 9.21g | 91% | |
| Sugars | 2.5g | 296% | |
| Dietary Fiber | 2.3g | 272% | |
| Protein | 1.16g | 69% | |
| Vitamin C | 42.3mg | 2087% | |
| Vitamin A | 1.1mg | 1058% | |
| Iron | 16.1mg | 2648% | |
| Calcium | 15.1mg | 45% | |
* 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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