90 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Stocks
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.45 kg
Chorizo pepper 3.75 ud
Plain flour 0.038 kg
Olive oil 0.025 l
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock
  • Julienne the onion and soften well in oil.
  • To rehydrate the peppers:remove the seeds and put them in plenty of cold water for 24 hours approximately, or lighten it in 3 or 4 different waters, boiling them in every water change. It will be better if we add only the pulp.
  • Sauté the peppers with the softened onion, add the flour. Once it is well mixed, add the  stock and leave to boil.
  • Blend the sauce and put it through a food processor so it is as fine as possible.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 4.4 g
Saturates 0.76 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.63 g
Cholesterol 0.03 mg
Calcium 183.35 mg
Iron 2.69 mg
Zinc 0.33 mg
Vitamin A 243.28 ug
Vitamin C 39.27 g
Folic acid 89.48 ug
Salt (Sodium) 32.99 mg
Sugars 7.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.