Creamy Pepper Soup with Saffron
This creamy pepper soup with saffron is just the thing when you want to put something quick yet a little special on the table. Red and yellow peppers give it a bright, warm colour, while saffron and ground almonds lend the soup a fine, aromatic depth. It couldn't be easier to make and takes barely more than 20 minutes. Reheated the next day, it tastes even more intense.
Ingredients
- 1-2 red peppers, washed and finely diced
- 1 yellow pepper, washed and finely diced
- 2 garlic cloves
- 2 red onions
- 2 tbsp rapeseed oil
- 50 g ground almonds
- 1 tsp marjoram, fresh or dried
- 1 pinch ground nutmeg
- 0.5 tsp saffron threads
- 300 ml vegetable stock
- 100 ml milk
- 150 ml crème fraîche, soy cream or single cream
- sea salt, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 420 kcal | 840 kcal |
| Carbohydrates | 18 g | 36 g |
| Protein | 8 g | 16 g |
| Fat | 34 g | 68 g |
| Fibre | 5 g | 10 g |
| of which sugar | 10 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the garlic and onions and finely chop them. Sweat them in a pot with the rapeseed oil over medium heat.
- Wash the peppers and cut into fine dice. Add the peppers, ground almonds, marjoram, saffron threads and nutmeg to the pot and fry for about 5 minutes, stirring.
- Deglaze with the vegetable stock and milk, then stir in the crème fraîche (or soy cream or single cream).
- Let the soup simmer gently over low heat for 10 minutes.
- Finally, blend the soup until smooth and season to taste with sea salt.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 18 g |
| Protein | 8 g |
| Fat | 34 g |
| Fibre | 5 g |
| of which sugar | 10 g |
Frequently asked questions
Can I make this saffron pepper soup vegan?
Yes, simply swap the milk for a plant-based alternative and use soy cream instead of crème fraîche or cream.
How long does the pepper soup keep?
It keeps well in the fridge for 2 to 3 days. Reheated, it often tastes even more flavourful.
Can I freeze the soup?
Yes, the blended soup freezes well. Pour it into suitable containers and use within 2 months.
What goes well with saffron pepper soup?
It's lovely with fresh bread or a crusty baguette and works as a light main course or a starter.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.