This Roasted Red Bell Pepper Soup is a cold-weather meal that’s easy on your fitness goals!

Added Value: Red bell peppers are filled with vitamin C, vitamin A and carotenoids, making this a wonderful way to fight off a cold!  So at the end of the day here’s a quick and easy soup, which is wholesome and nutritious! 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

Cooking Instructions:

  1. Roast the bell peppers on a grill pan. Let them get really blackened.
  2. Place in a closed paper bag for 15 minutes.
  3. Peel off the skin, remove the seeds and stem.
  4. Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor.
  5. Blend until smooth then heat on the stove.
  6. 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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