Hot & Healthy Red Pepper Soup
Red bell peppers are a great source of vitamin C, providing more than twice the amount found in oranges.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Red Bell Peppers
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- 1 cup Coconut Milk
- 8 leaves Fresh Basil
Instructions
- Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet. Roast in the oven for 20 minutes or until the skin is charred. Remove from the oven and let them cool.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
- Peel off the skin from the roasted red bell peppers and roughly chop them. Add them to the pot along with vegetable stock, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and stir in coconut milk. Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.