Sweet Red Pepper Soup

4 Servings, Each Counts as:

1 Life Protein, 3 Life Carbs 

4 red peppers, halved and seeded
1 red chili pepper, seeded and finely chopped 
3 garlic cloves, chopped 
20 green onions, chopped
4 Tomatoes, chopped 
2 cups Herb-Ox very low sodium vegetable stock 
Freshly ground pepper
1 Tbsp freshly chopped parsley or oregano 
2 Tbsp freshly chopped chives or basil 

1. Preheat the grill on high. 
2. When very hot, grill red pepper (skin side down), for about 15-20 minutes or until the skin is charred and blistered. 
3. Remove from grill and place in a paper bag until cool enough to handle. 
4. Heat pan with nonstick spray, and add the chili pepper, garlic and onions and saute for 4 to 5 minutes. Meanwhile, peel and roughly chop the peppers. 
5. Add the tomatoes and stock and simmer for 10 minutes; then add the roasted peppers. 
6. Cover and cook over low heat for about 5-10 minutes; then remove from the heat and let cool. 
7. Puree the soup in a food processor until smooth 
8. Return the soup to a clean pan and gently warm through. 
9. Season to taste and serve; sprinkle with fresh herbs of your choice. 

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