Red pepper – onion soup

Soups, Vegetable Creams, Hot and Cold are all we need during warm sunny days. If your calorie demand is low for a day, you do not plan many activities or you simply got bored with heavy meals or/and you do not know what to cook for your kids, take this recipe. You will love it and your family and friends too.  If you do not have an allergy to peppers or/and you do not suffer from thyroid disease it is safe to eat.

Get ready: (4-6 servings)

  • 1.5 L vegetable or bone broth (keep it vegetable for vegan)
  • 6-9 medium red peppers ( roasted in the oven)
  • 2 medium white onion ( chopped)
  • 1-2 inches fresh chili (chopped)
  • Fresh Chives
  • Pumpkin/ Sunflower seeds (roasted)
  • Himalayan Salt
  • Coconut Oil

Prepare the peppers. Preheat the oven to 18 degrees. Place the peppers on a baking tray, sprinkle with olive oil and sal a bit. Cover with Baking paper and place into the oven for 30-45 minutes. The Peppers must cook and the skin must be easy to peel off. When ready cool the peppers and peel the skin off. Remove the pepper hearts too. On the side preheat the pan with coconut oil. Place chopped onion and fry until medium done. Wait until they got little brown but not burned. Preheat the broth and throw in the peppers, onions, fresh chili and blend all until smooth. Cook on low heat. Do not boil. Season well with Salt and wait another 10 minutes cooking, not boiling, on very low heat, can be under the lid. Serve with fresh chives and roasted pumpkin/sunflower seed. You can serve with one slice of wholegrain bread or gluten-free bread.


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