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.
- 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
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.
Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor on a high speed.
Blend until smooth then heat on the stove. It tastes even netter chilled as well!
Garnish with a Tablespoon of coconut milk and chopped parsley.
Nutritional Analysis: One serving equals: 227 calories, 18g fat, 512mg sodium, 11g carbohydrate, 3g fiber, and 6g protein