Potato pepper soup

This creamy potato soup has a wonderful chili flavour and golden hue from the spice. Great for a start to a chilly spring night or a perfect accompaniment for a lunch salad. 

132 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Raw carrots, potatoes and garlic

Ingredients

Directions

  1. Step 1

    In a soup pot, heat oil over medium heat. Cook celery, onion, carrot and garlic for 5 minutes or until softened. Stir in tomato paste, chili powder and oregano leaves for 1 minute. Stir in potatoes and pour in broth. Bring to a simmer; cover and cook for about 20 minutes or until very soft.

  2. Step 2

    Using an immersion blender or in batches, in blender puree soup. Return to pot and stir in peppers and basil. Simmer for about 5 minutes for peppers to soften.

  3. Step 3

    Ladle into bowl to serve.

Nutritional information

Per serving (1 1⁄3 cup / 350 mL)

Calories
132
Protein
3 g
Sodium
193 mg
Potassium
665 mg
Total fat
2 g
Saturated fat
0 g
Cholesterol
0 mg
Carbohydrates
26 g
Fibre
4 g
Sugars
7 g

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