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; carbohydrates 16.8g; dietary fiber 4.6g; sugars 9.6g; fat 17.2g; saturated fat 3.2g; cholesterol 9.5mg; vitamin a iu 3367.1IU; vitamin c 107.5mg; folate 50.7mcg; calcium 57.3mg; iron 1.5mg; magnesium 32.1mg; potassium 414.9mg; sodium 493.4mg; thiamin 0.2mg.
3 1/2 fat, 1 vegetable, 1/2 nonfat milk