Creamy Roasted Red Pepper Soup

May 18, 2015

Here’s a simple soup recipe using only fresh ingredients. Soup that’s made fresh is so much more nutritious and delicious than soup from a can. Seek out organic produce for the highest nutrition and the purest flavor. 

 

Servings: 4 

 

Here’s what you need:

5 red bell peppers, roasted, peeled and seeded

4 cups of chicken broth

1 can of coconut milk

2 teaspoons of lemon juice

1 teaspoon of sea salt

dash of black pepper

1 teaspoon of smoked paprika

1 Tablespoon of nutritional yeast

Roast the bell peppers on a grill pan. Let them get really blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem.

Transfer the roasted peppers and the remaining ingredients in a high speed blender or food processor. Blend until smooth then heat on the stove. It’s really delicious chilled, too. Garnish with a Tablespoon of coconut milk and chopped parsley. Enjoy!

Nutritional Analysis: One serving equals: 227 calories, 18g fat, 512mg sodium, 11g carbohydrate, 3g fiber, and 6g protein 

 

 

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