Directions:
- Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
- Bring stock to a boil.
- Add peppers, potatoes, salt, chipotle and boiling stock.
- Simmer for 20 minutes or until potatoes are soft.
- Puree in food processor or use an immersion blender.
- Serve in bowls with a sprinkle of parmesan and olive oil.
- For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
- For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.86 Kcal (954 kJ) | ||
| Calories from fat | 36.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 6% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 2113.02mg | 88% | |
| Potassium | 973.01mg | 21% | |
| Total Carbs | 39.89g | 13% | |
| Sugars | 9.37g | 37% | |
| Dietary Fiber | 5.94g | 24% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 318.4mg | 531% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1mg | 5% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.12 Kcal (189 kJ) | ||
| Calories from fat | 7.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 6% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 2% | |
| Sodium | 418.41mg | 88% | |
| Potassium | 192.67mg | 21% | |
| Total Carbs | 7.9g | 13% | |
| Sugars | 1.85g | 37% | |
| Dietary Fiber | 1.18g | 24% | |
| Protein | 1.88g | 19% | |
| Vitamin C | 63mg | 531% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.1mg | 7% | |
* 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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