When it comes to simple, wholesome meal recipes, nothing is as quick and easy as homemade soup.
There really is no comparison between soups that you reheat from a can (even the organic ones) and soup that you make in your own kitchen with organic vegetables. Not in taste and not in the nutritional benefits. When soup is canned, the vegetables lose some of their nutrients, minerals and vitamins–so even though you’re eating vegetables you’re not gaining the full benefit.
This quick recipe calls for roasted red peppers, which are fun and easy to roast on a grill pan over high heat. Wash the peppers, then place them on the grill pan. Use tongs to rotate the peppers every 3 minutes, until each side is blackened. Place the peppers in a paper bag and fold it closed. Let sit for 15 minutes, then open the bag, peel and seed the peppers. I love how the kitchen smells when peppers are grilling. Yum!
The best part about this wholesome soup is how wonderful it tastes. I never have to nag the kids to eat their veggies when this soup is for dinner
5 red bell peppers, roasted, peeled, and seeded
4 cups chicken broth
2 teaspoons lemon juice
1 teaspoon sea salt
dash of black pepper
1 teaspoon smoked paprika
1 tablespoon nutritional yeast
Roast the bell peppers on a grill pan. Let them get really blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem.
Transfer the roasted peppers and the remaining ingredients in a high speed blender or food processor. Blend until smooth then heat on the stove. It’s really delicious chilled, too. Garnish with a Tablespoon of coconut milk and chopped parsley. Enjoy!