From: Sharon@Comlab.Ox.Ac.Uk
This chef-curated From: Sharon@Comlab.Ox.Ac.Uk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 326 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated From: Sharon@Comlab.Ox.Ac.Uk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic From: Sharon@Comlab.Ox.Ac.Uk to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing From: Sharon@Comlab.Ox.Ac.Uk, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- ONION AND PEPPER SOUP
- =====================
- (Serves 4)
- Ingredients:
- ------------
- 1 large onion
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
3 medium-sized peppers (capsicums, red + yellow + green if you like!) 2 oz butter 3 tblsp tomato puree 1 1/2 pints beef stock salt and pepper Instructions: ------------- Chop onion finely; remove pith and seeds from peppers and cut peppers into thin stripsStep 2: Technique & Execution
Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all)Step 3: Technique & Execution
Add the stock and bring to the boilStep 4: Technique & Execution
Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your likingStep 5: Technique & Execution
Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serveStep 6: Technique & Execution
Freezes nicely. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 326 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 31g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
From: Sharon@Comlab.Ox.Ac.Uk
This chef-curated From: Sharon@Comlab.Ox.Ac.Uk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: 3 medium-sized peppers (capsicums, red + yellow + green if you like!) 2 oz butter 3 tblsp tomato puree 1 1/2 pints beef stock salt and pepper Instructions: ------------- Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips
Technique & Execution: Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all)
Technique & Execution: Add the stock and bring to the boil
Technique & Execution: Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your liking
Technique & Execution: Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serve
Technique & Execution: Freezes nicely. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: jgostin@mal-s1.gatech.edu (Jill Gostin) Source: Gourmet ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP =========================================== (Makes about 6 servings) 1
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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