Paprika & Red Pepper Soup with Pistachio Puree
Source: EatingWell Magazine, Soup Cookbook
To make ahead: Cover and refrigerate for up to 2 days.
Serving Size: about 1 cup
243 calories; protein 6.9g 14% DV; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 4.6g 18% DV; sugars 9.6g; fat 17.2g 26% DV; saturated fat 3.2g 16% DV; cholesterol 9.5mg 3% DV; vitamin a iu 3367.1IU 67% DV; vitamin c 107.5mg 179% DV; folate 50.7mcg 13% DV; calcium 57.3mg 6% DV; iron 1.5mg 8% DV; magnesium 32.1mg 12% DV; potassium 414.9mg 12% DV; sodium 493.4mg 20% DV; thiamin 0.2mg 17% DV.
3 1/2 fat, 1 vegetable, 1/2 nonfat milk