Rainbow Roasted Pepper Soup
Bell peppers are rich in vitamin C and antioxidants, which can help boost the immune system.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Rainbow Roasted Pepper Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the bell peppers in half, remove the seeds and stems.
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Place the bell peppers on a baking sheet, cut side down. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
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Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and discard.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the roasted peppers, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Use an immersion blender or regular blender to puree the soup until smooth.
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Serve the soup hot, garnished with fresh basil leaves and a dollop of Greek yogurt.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 17g6%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
