ROASTED RED PEPPER AND SWEET POTATO SOUP (GLUTEN-FREE)
If you like curry, you can add some curry powder to spice it up! You can also add some minced garlic and/or ginger when you sauté the onion. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roast bell peppers. For instructions on how to roast peppers, please Google.
- Peel the roasted peppers and slice them into strips. Set aside.
- Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
- Add pepper strips and diced potatoes.
- Add vegetable stock or water & soup base enough to barely cover the vegetables.
- Cook until the vegetables are tender.
- Purée the soup using a blender or hand blender.
- Season with salt and pepper.
- Infuse love and serve!
Nutrition Facts : Calories 152.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 91.2, Carbohydrate 29, Fiber 5.1, Sugar 8.4, Protein 2.7
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