Red bell peppers are filled with vitamin C, vitamin A and carotenoids, making this recipe a wonderful cold remedy during the winter months. This hearty and wholesome soup can be served hot or chilled and is delicious.
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.
Garnish with a Tablespoon of coconut milk and chopped parsley. Enjoy!
Nutritional Analysis: One serving equals: 151 calories, 12g fat, 341mg sodium, 7g carbohydrate, 2g fiber, and 6g protein
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