Red Bell Pepper Soup
I love the simplicity of this soup. No need to roast, peel, or steam the bell pepper. Everything can be made in one pan, easy and delicious. Only 75 calories per serving!
Ingredients
- 200 gram Red bell pepper (approx 2 bell peppers) 40 calories
- 40 gram Onion 16 calories
- 1 clove Garlic 4 calories
- 1.25 cup Chicken Stock 13 calories
- 0.25 teaspoon Thyme leaves
- 0.25 teaspoon Black pepper
Instructions
- Remove the seeds from the bell pepper. Chop the bell pepper, onion, and garlic.
- Sauté the bell pepper, onion, and garlic in a pot for 10 min. I sauté mine in water, but you can use non-stick spray, butter, or oil.
- Add chicken stock and let simmer for 30 minutes.
- Use an immersion blender or heat-safe blender to puree the soup. Add salt and pepper to taste.
- Serve with a tablespoon of Greek yogurt or sour cream stirred in. Top with fresh cilantro, chopped green onions, cheese, croutons, or bacon.
