Roasted Red Pepper Soup
This really easy recipe turned out so good, I hope you try it.
As I mentioned in a previous post, I’ve cut back on using tomatoes in many meals because they were making me too acidic. But I didn’t want to miss out on them entirely! I absolutely notice the difference from adding them back into my meals in moderation.
For this soup, I started with leftovers (which is often how many of my recipes come together). I had a jar of roasted red peppers in my fridge that I just wasn’t using and most of a small can of tomato paste. I wondered if they would work, and they did! Other people might have roasted the red peppers in the oven, taken the skins off, etc. but I learned a LONG TIME AGO that healthy cooking for me means being very easy and cutting corners whenever I can. Since I had this jar opened already, it must made sense to use it. DO whatever you want to do to make eating healthy easier on yourself!
I used coconut milk instead of dairy because I just prefer it.
I also used plenty of garlic for a good immune boost. Remember: food is one of the best medicines we have.
After the first batch, I added leftover navy beans and frozen spinach for the second time I had it and it was even better! That wasn’t a surprise. So I added them in as optional add-ins, but see if you prefer it plain or with extras added in.
DISCLAIMER: I rarely post amounts for my cooking because I don’t keep track, I cook by intuition, and want to encourage you to trust your own intuition when you’re cooking based on your own needs and family size.
Roasted Red Pepper Soup
you need this:
roasted red peppers (I used jarred peppers from Trader Joes)
tomato paste
onion
garlic
olive oil
dried basil
coconut milk (canned)
*optional ideas: a pinch of smoked paprika, ground or whole fennel seed)
then do this:
add olive oil to a medium pot over medium heat
dice onion and slice garlic (or use a garlic press)
cook until tender and translucent
slice peppers and add to pot, add some water and stir
add tomato paste to the pot and mix together
simmer on low heat until peppers are soft, add small amounts of water to keep the mixture smooth
add dried basil and ground pepper
add coconut milk and simmer on low, stirring occasionally
using a hand blender/wand (or transfer to a blender but be careful with the hot contents), blend the contents for desired consistency
serve with crackers, cornbread or garlic toast!
I always add salt to my finished dishes instead of adding it while it’s cooking, it’s just a habit I’ve developed over time but you can do what works for you
*optional add-ins: small white beans and greens like baby spinach or baby kale
