4 Serves
101 Mins
Preheat your oven to 200°C. On a baking sheet, arrange the tomatoes, red bell peppers, onions, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
KyrgyzVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
1406 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Roast the vegetables in the oven until they are tender and slightly charred, about 45 minutes.
Transfer the roasted vegetables into a large pot. Add the vegetable broth and bring to a gentle simmer on the stove.
Simmer the mixture for 20 minutes to allow the flavors to meld together.
Use an immersion blender to process the soup until smooth and creamy. Adjust seasoning with additional salt and pepper if needed before serving.
13
g76
g32
g.jpg&w=3840&q=75)
Nepali