Foodie Friday – Roasted Red Bell Pepper Soup

9-22-2013This quick and easy soup is wholesome and nutritious. Red bell peppers are filled with vitamin C, vitamin A and carotenoids, making this a wonderful way to fight off a cold. Servings: 6

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
  1. 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.
  2. 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: 151 calories, 12g fat, 341mg sodium, 7g carbohydrate, 2g fiber, and 6g protein

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