Mango and Roasted Bell Pepper Soup

Mango and bell pepper are both excellent sources of vitamin C, making this soup a great choice for boosting your immune system.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Mango and Roasted Bell Pepper Soup

Cooking Method: Blending, Roasting Cuisine: International Courses: Appetizer, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 2 cup Mango
• 1 cup Roasted Bell Pepper
• 1 small Onion
• 2 clove Garlic
• 2 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Cilantro

Instructions

1. In a blender, combine the mango, roasted bell pepper, onion, garlic, vegetable stock, coconut milk, lime juice, salt, and black pepper. Blend until smooth.
2. Transfer the mixture to a saucepan and heat over medium heat until warmed through, about 10 minutes.
3. Serve the soup hot, garnished with cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 26g9%

Sugars 19g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.