Red peppers are loaded 2 times more than an orange in Vitamin C. They also are packed with antioxidants. So make this soup during the cold season and see if it helps reduce your cold.
2 medium red peppers
1 Tbls olive oil
3/4 cup chopped onion
1 tsp salt and pepper each
1 tsp minced garlic
2 cups vegetable broth
2 Tbls tapioca or potato starch (I used corn starch)
13.66 oz Thai coconut milk (unsweetened)
1/2 tsp cayenne pepper
1//4 tsp ground mustard
1/8-1/4 tsp red pepper flakes up to 1 tsp
pinch of ginger
Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.
Broil the peppers for 2-3 mins.
Remove from the oven, place peppers in a zip lock bag until cooled off.
Remove the skin and seeds from the pepper. set aside.
In a large soup pot, add olive oil, onions, salt and pepper. Sauté until soft.
Add garlic for a few seconds- don't burn
add vegetable stock and corn starch, mix until smooth.
add coconut milk and spices.
add in red peppers
blend with an immersion blender (or a blender. )
bring to a boil, reduce heat and simmer for 10 mins.
makes a small batch about 3 small containers.
Double the recipe.
Enjoy!
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