Description
Low Carb Red Pepper Soup is a vibrant and creamy dish that warms the soul with every spoonful. Bursting with flavor, it features roasted red peppers and aromatic garlic.
Ingredients
Scale
- 4 cups red bell peppers, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Wash and chop the red bell peppers into quarters, removing seeds and stems. Finely chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent.
- Add red bell peppers and minced garlic; sauté for 5-7 minutes until softened.
- Pour in vegetable broth to cover the vegetables completely. Bring to a gentle boil, then simmer for 20 minutes.
- Allow to cool slightly before blending until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper. Heat gently if needed before serving.
Notes
- This soup can be served warm or chilled.
- Customize with your favorite herbs.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg