Red Pepper Soup

    Red-Pepper-Soup_86736325

    Ingredients

    • 3 tablespoons extra virgin olive oil
    • 1 large onion, sliced
    • 3 cloves garlic
    • 1 teaspoon coconut sugar
    • Pinch cayenne
    • 2 cups roasted red pepper
    • 1/4 cup Italian parsley leaves
    • 2 medium Yukon Gold potatoes, peeled and cut into chunks
    • 3 cups veggie stock, heated
    • Sea salt and pepper

    Directions

    1. Heat olive oil in a medium soup pot over medium flame. Add onions and cook, stirring constantly, about 4 minutes or until wilted.
    2. Add garlic and stir for a minute. Season with cayenne and coconut sugar.
    3. Add peeled peppers, parsley, potatoes, and veggie broth. Bring to a boil, then reduce to a simmer over medium low heat. Cover and cook till potatoes are tender, about 20 minutes.
    4. Blend until smooth with an immersion blender.

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.