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Creamy Roasted Red Pepper Soup
Here is a simple soup recipe that is delicious when served hot or chilled. Using only fresh and organic ingredients makes for a nutritious meal that gives you the best flavor possible.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 227 kcal
Ingredients
- 3 red bell peppers, roasted, peeled and seeded
- 2 cups of chicken broth
- 1/2 can of coconut milk
- 1 teaspoons of lemon juice
- 1/2 teaspoon of sea salt
- Dash of black pepper
- 1/2 teaspoon of smoked paprika
- 1/2 Tablespoon of nutritional yeast
Instructions
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Roast the bell peppers on a grill pan. Make sure they are blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem.
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Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor on a high speed.
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Blend until smooth then heat on the stove. It tastes even netter chilled as well!
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Garnish with a Tablespoon of coconut milk and chopped parsley.
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Nutritional Analysis: One serving equals: 227 calories, 18g fat, 512mg sodium, 11g carbohydrate, 3g fiber, and 6g protein
