Food > Recipe Directory > Courses/Meal Type > Soup > Almond and Pepper Soup
Almond and Pepper Soup Recipe
Almond and Pepper Soup
A familiar pairing in many Spanish dishes, sweet peppers and almonds marry exceptionally well.
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 red sweet peppers, chopped
- 6 cloves garlic
- 1 cup (250 mL) chopped white or sweet onion
- 1-1/2 cups (375 mL) blanched almonds
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) smoked paprika
- Pinch cayenne pepper
- 2 tbsp (30 mL) toasted sliced almonds
Preparation
In saucepan, heat oil over medium heat; fry sweet peppers, garlic and onion until peppers are soft, about 12 minutes. Add blanched almonds, salt, coriander, cumin, paprika and cayenne; fry, stirring, for 1 minute.
Add 6 cups/1.5 L water; bring to boil. Reduce heat and simmer, covered, for 60 minutes. In batches in blender, purée; return to pot and reheat. Ladle into individual serving bowls; garnish with toasted sliced almonds.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 247 |
| Protein | 7 g |
| Fat (total) | 21 g |
| Sat. Fat | 2 g |
| Carbohydrate | 11 g |
| Fibre | 4 g |
| Cholesterol | 0 mg |
| Sodium | 444 mg |
| Calcium | 7 % RDI |
| Iron | 11 % RDI |
| Vitamin A | 11 % RDI |
| Vitamin C | 83 % RDI |
| Folate | 7 % RDI |
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Source
Homemakers Magazine: April 2007
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