31 Jan Spicy Roasted Red Pepper Soup
Posted at 16:37h
in FITTEAM Recipes
Prep Time: 60 minutes | 4 Servings
Ingredients:
- 4 Red Bell Pepper
- 1 1/2 tsps Extra Virgin Olive Oil
- 1 Sweet Onion (diced)
- 2 Garlic (cloves, minced)
- 1 tsp Black Pepper (fresh ground)
- 1/8 oz Thyme Sprigs
- 1 Bay Leaf
- 3 cups Vegetable Broth
- 3 tbsps Apple Cider Vinegar
- 1/4 tspCayenne Pepper (less if you don’t like it spicy)
Directions:
- Place roasted peppers in a zip-lock bag and seal. Let sit for 15 minutes. This allows you to peel the skin off more easily. Remove peppers from bag and peel away the skin. Throw the skin away and coarsely chop the remaining pepper.
- Heat the oil in a large pot over medium heat. Add onion and sauté for 5 minutes or until golden. Then add garlic and sauté for another minute.
- Add bell peppers, fresh ground pepper, bay leaf, thyme, broth, vinegar and cayenne. Bring to a boil then cover and reduce heat to simmer for 10 minutes. After 10 minutes, remove the bay leaf and thyme sprigs from the soup and discard.
- Puree soup. You can do this with a blender, magic bullet or hand/immersion blender. If you are blending with a normal blender, ensure you remove the centerpiece of the lid to allow a place for steam to escape. Otherwise the steam will pop the lid off when blending, which is super dangerous.
- Pour soup back into pot and warm over medium heat. Ladle into soup bowls when ready to eat. Season with a pinch of cayenne for a spicier soup. Enjoy!
Notes:
- LEFTOVERS:Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- SERVING SIZE: One serving equals approximately 1 cup of soup.
Nutrition: (Amount Per Serving)
- Calories = 88
- Fat = 2g
- Saturated Fat = 0g
- Trans Fat = 0g
- Carbs = 16g
- Fiber = 4g
- Sugar = 10g
- Protein = 2g
- Cholesterol = 0mg
- Sodium = 503mg
- Vitamin A = 4208IU
- Vitamin C = 158mg
- Calcium = 40mg
- Iron = 1mg