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Here is a soup to liven up a winter mealtime from reader, Brenda Grant Hays! It's a savory tasting soup that can also be served cold in the warmer weather. - Editor.
Sweet Red Pepper Coconut Soup
Recipe makes four dishes to complement a meal. If you want to make this a solo main course, double the recipe for four people.
Ingredients List:
• 4 large sweet red peppers
• 1 can reduced fat coconut milk
• 1 cup vegetable broth (can use pre-packaged)
• 1 clove garlic – crushed
• 1 teaspoon fresh ginger
• ½ teaspoon Italian seasoning blend (optional)
• ¼ teaspoon dried basil
• ¼ teaspoon cumin
• ¼ teaspoon Hungarian paprika or red pepper flake
• ½ teaspoon black or blended pepper
• 1 teaspoon sea salt
• Garnishes: Olive oil to drizzle, sour cream, yogurt or crème fraiche to swirl on top
Preparation Instructions:
1. Halve, core and seed peppers and place cut side down on broiler pan lined with non-stick foil. Place under low heat broiler until softened and skin has blackened. 2. Remove and wrap in foil or place peppers in sealed container for ten minutes. This will allow the peppers to steam and release the skins.
3. Remove skins from peppers then place the peppers into blender or food processor.
4. Add can of coconut milk, vegetable broth and all seasonings except salt and pepper.
5. Process until smooth then transfer to heavy pan to heat. Check seasoning and add salt and pepper to taste.
This soup may be served with a drizzle of crème fraiche, sour cream, yogurt and/or olive oil. It is packed with vitamins A and C and loaded with antioxidants and healthy fats. We serve it with roasted vegetables, grilled flatbreads, salads, shell fish or chicken.
Please note: All seasonings may be adjusted to suit your individual taste or dietary needs.
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Have you got a healthy meal idea? We'd love to share it with our readers. Send your recipes and comments to us at: editors@spiritliving.org.
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