Roasted Red Pepper Soup

Serves: 6

This is a healthy soup recipe for those cold nights. Its made from scratch so that you can ensure you are eating natural and wholesome foods to benefit YOU! Give it a try and Let me know how it goes.

• 4 Red Peppers
• 3 Garlic Cloves
• 1 Large Onion
• ¼ tps of each Salt and Pepper
• ⅓ cup Plain Greek Yogurt with no added sugar
• 31/2 cups Organic low-sodium Chicken or Veggie Stock
• 1 tbs Coconut Oil
• **1 tbs Italian Seasoning (see below)
• OR for simple taste:
• 2 tbs Parsley
• 2 Bay leaves

1. Stem and seed peppers (can do before or after roasting), place onto cooking sheet with foil. Place into oven at 500 degrees for 30minutes or until skin is blackened. When finished, remove and cover with foil until cooled.
2. Meanwhile chop and sauté onions and garlic on stove top with coconut oil in large saucepan.
3. Add in chicken or vegetable stock, salt, pepper, and herbs.
4. When peppers are finished, take out, cool and remove peel
5. Add peppers into pan with other ingredients.
6. Cover and Bring to boil.
7. Reduce Heat, add in yogurt and let simmer for 10 minutes.
8. Use Immersion blender to mix everything together.
9. Garnish with fresh parsley and serve hot. Can Freeze.

Nutrition Information

Serving size: 1 Calories: 65 Fat: 2.5 Carbohydrates: 10 Sodium: 300 Fiber: 1.5 Protein: 5