Easy Red Pepper Soup

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It’s the beginning of the week and if you didn’t meal prep yesterday the idea of making anything after work may sound like a real drag. We’ve been there and highly recommend trying this recipe for easy red pepper soup. Not only is it a cinch to cook but it will last for a few days. Can we get a hooray for leftovers?

We love red pepper soup for many reasons, mainly that it’s creamy sans the cream, thick, and filling. Plus, did we mention it’s easy? We like easy at TMM and if you have a blender or an immersion blender, you can whip this no problemo. To make this even easier, buy your onions pre-chopped and your garlic minced. It’s a little more expensive (not much) but it saves time and the drag of watery eyes.

Before you get started, here are some fun facts about red peppers.

  • They’re great for that time of the month or if you’re a vegetarian or vegan. Red peppers contain anemia preventing B6 and folate and with their crunchy sweet taste, they’re way more satisfying than popping a supplement.
  • When reaching for OJ to ward off a winter’s cold, consider having red peppers instead. They have a lot less sugar (about 6 grams) and 200 percent of your daily requirement of immune boosting vitamin C.
  • Red peppers are high in vitamin A which helps keep our night vision strong. If you don’t fancy staying off the roads after sunset, start chowing down on these suckers.

 

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INGREDIENTS

3 red bell peppers + 8.5oz bottle of sun dried tomatoes packed in oil + 4 cups vegetable broth + ½ cup of white diced onions + 2 tsp of minced garlic + salt & pepper + *Optional: avocado

DIRECTIONS

1.Cut peppers into quarters and place on a baking sheet in an oven pre-heated to 400 degrees. Roast for 20-30 minutes (until peppers have begun to char).

2. In a large pot on a medium to high heat, saute garlic, onions and tomatoes. Feel free to drain some of the oil if desired.

3. Take peppers from oven and remove any chard skin. Cut into chunks and add to pot along with salt and pepper. Allow vegetables to cook till onions have softened.

4. Add ingredients to a blender, along with one cup of broth and blend till smooth. If using an immersion blender, add broth to pot and then blend.

5. Add pureed soup back to pot, add remaining broth and additional salt and pepper if desired. Allow to cook for  5 minutes on a low to medium heat before serving. Add slices or chunks of avocado for garnish.

 

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LET US KNOW HOW YOU LIKE THIS RECIPE. SHARE WITH US IN THE COMMENTS, FACEBOOK OR INSTAGRAM.

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