Gold Soup with Rubies
- 1 1/2 peeled sweet yellow peppers (see peeled peppers method (150g)
- 1/4 peeled red pepper, cubed (25g)
- 1 tsp Finely-chopped cilantro (6g)
- 1/4 tsp salt (1g)
- 1 tsp Accent (4.2g)
- 2 cups water (500g)
Vegetable markets abound with sweet peppers of different colors. Why not exploit this bounty to make something pretty and delicious? Good source of vitamin A.
| Nutritional information
1 cup portion (250g)
| Phosphorus (mg)|| 43 |
| Potassium (mg)|| 13 |
| Sodium (mg)|| 414 |
| Protein (g)|| 0.3 |
| Sugar (g)|| 0.1 |
| Carbohydrates (g)|| 1.5 |
| Water (mL)|| 89 |
| Fibre (g)|| 0.3 |
| Calories|| 7 |
Using the method for peeled peppers
, scald and peel yellow peppers, and put in a blender.
Finely chop the cilantro.
Heat all ingredients in a cook pot, simmer for about 10 minutes and the soup is ready.
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