The cold weather makes it feel a soup kind of day everyday. This 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. Homemade chicken stock is extremely nourishing and loaded with minerals such as calcium, so it is definitely worth using left over chicken bones and pulling out your crock pot.
Roasted Red Bell Pepper Soup
Servings: 6
Here’s what you need:
- 5 red bell peppers, roasted, peeled and seeded
- 4 cups of chicken broth (homemade highly recommended)
- 1 can of organic full fat coconut milk (NativeForest)
- 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 the skin blacken. 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 low heat.
- Garnish with a Tablespoon of coconut milk and chopped parsley.
Enjoy!
Have a great weekend.
Daniela