Asparagus Tomato Red Bell Pepper Soup
From lillyann 16 years ago
- 15 minutes to make
- Serves 2
I have Lupus and am "supposed to" eat healthy as much as I can. I learned that tomatoes, containing significant amounts of lycopene, and red peppers, containing significant amounts of beta carotene, are good sources of antioxidants. Read more So I dine on this often. The asparagus gives the bell pepper a lovely dimension and the nutmeg tops it off. See less
Ingredients
- 1 large red bell pepper shopping list
- 8-9 white asparagus spears shopping list
- 1 tbs. vegan margarine shopping list
- 2 tbs. tomato puree shopping list
- 1/2 teaspoon chili flakes shopping list
- pinch sugar shopping list
- 1/2 teaspoon nutmeg shopping list
- 200 ml. (2 cups) vegetable bouillon shopping list
How to make it
- Peel the asparagus, remove the bottom woody part and cut the asparagus spears into small pieces.
- Wash the bell pepper, cut and remove the seeds and veins, and cut the pepper into small pieces.
- Heat the vegan margarine in a large pot.
- Add the asparagus and bell pepper pieces and saute until they become soft.
- Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes.
- Puree the soup.
- Add the nutmeg.
- Season to taste with additional slat and pepper if needed.
The Rating
Reviewed by 5 people-
This looks great! I can't wait to try it!
ttheriot
in New Iberia loved it
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" It was excellent "