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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Creamy Roasted Red Pepper Soup

Creamy Roasted Red Pepper Soup

Houston, we have a cold front! (yes I just made an Apollo 13 reference) The real question though is how long will it actually last? Taking bets. Either way, I know what I’ll be doing this evening—sitting on the couch with a big bowl of my oh-so comforting, Creamy Roasted Red Pepper Soup (and studying for midterms, ugh).

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This heavenly soup was inspired by my Mom’s pasta sauce that was always on the table for Sunday night dinners. In fact, it’s one of the very first recipes I ever learned how to make as a child. With a few tweaks here and there, I was able to transform her sauce (pretty damn well, if I do say so myself) into a Whole30 compliant soup—don’t worry, the sauce recipe is coming soon.

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So mama, this soup’s for you! As for the rest of you, it’s up on the blog for you to enjoy!


Creamy Roasted Red Pepper Soup

Yields: 6

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 1 hour and 8 minutes

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Ingredients:

  • 8 medium to large red bell peppers

  • 1/3 cup raw cashews, soaked for a minimum of 30 minutes

  • 1/3 cup pine nuts

  • 1/3 cup olive oil

  • 3 large cloves of garlic, chopped

  • Juice of 1/2 a lemon

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 3/4 tsp cracked red pepper flakes

  • 1/2 cup coconut cream

  • 1 cup chicken broth (or more for a thinner soup)

  • Basil, fresh and chopped for garnish

Directions:

  1. Preheat oven to 400℉

  2. Lightly coat 2 baking sheets with olive oil and place the peppers on their sides, with the stems pointing sideways.

  3. Roast the peppers in the oven for 40 minutes, being sure to turn the peppers half way over (halfway turn) after the first 20 minutes.

  4. Remove the peppers from the oven once they look somewhat collapsed and their skin is charred and soft. Immediately after, rearrange the peppers so that a large mixing bowl can be inverted on top of them. The purpose of this is to steam the peppers, that way you can peel the skin off. Let them steam for 15 minutes.

  5. Now, slice the peppers vertically and remove the stem and seeds. Peel and dispose of the skin.

  6. Add the red pepper flesh to a food processor, along with the cashews, pine nuts, olive oil, garlic, lemon juice, salt, pepper, and red pepper flakes. Pulse on high until smooth and well combined (about 3 minutes MAX)

  7. Transfer the sauce mixture into a large skillet or pot and add the coconut cream and chicken broth. Bring to a simmer over medium heat and let is simmer for 5 minutes. (This soup is creamy, so if you would like to thin it out a bit, feel free to add more chicken broth or cream to achieve your desired consistency. I love it creamy though)

  8. Garnish with fresh basil and serve hot!

Enjoy XX!

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