Ingredients
- 3 Bell Peppers whole
- 1-2 tbsp Vegetable oil
- 2 cloves Garlic minced
- 1 Onion chopped
- 8 cups Vegetable Broth
- 4 medium Potatoes skin peeled and diced
- 1 tbsp Chili Peppers minced, (optional)
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 375F. Place whole red peppers on baking sheet and bake for 20 minutes or until the pepper skins begin to wrinkle.
- Remove from oven and set aside to cool.
- Heat vegetable oil in pot on medium-high heat and add minced garlic and onion. Sauté for 3-4 minutes or until the onions begin to soften. Add 8 cups of vegetable stock, diced potato, and chili peppers.
- Bring to a boil then, lower to medium-low heat and simmer for 35-40 minutes.
- Peel red pepper skin and remove seeds. After the soup has been simmering for 35-40 minutes, add red peppers and continue to simmer for 5-10 minutes.
- Remove from heat and use a hand blender to puree until a smooth and creamy consistency is reached.
- Taste and adjust seasoning as needed.
Nutrition Facts
Spicy Roasted Red Pepper Soup
Per
508 g
Calories
160
% Daily Value*
Fat
2.5
g
4
%
Carbohydrates
31
g
10
%
Fibre
3
g
13
%
Sugars
6
g
7
%
Protein
3
g
6
%
Sodium
350
mg
15
%
Potassium
589
mg
17
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
You can store this soup in a freezer safe container for 4-6 months.
Recipe by Half Your Plate RD Eat Right Feel Right
