Creamy Roasted Red Pepper Soup
As we enter into March the days continue to get longerand the first signs of spring are here. However, the weather can be unpredictable this time of year which make this soup a perfect remedy for chilly nights, but at the same time it is light, refreshing and crisp.
As always it is made with simple ingredients that nourish. The vitamin C in the peppers can help boost the immune system and brighten the skin. Macadamia nuts are a great source of omega fatty acids, that act as fuel for the brain and keep skin soft. I love eating this soup with some sourdough or glutenfree bread, perfect for dipping and soaking up the sauceness.
Roasted Red Pepper Soup
- 3 organic red peppers, seeded and sliced in 3/4 inch strips
- 3 small Thai chilies
- 4 tablespoons avocado or coconut oil
- sea salt
- 1 medium onion, diced
- 5 cloves garlic, thickly sliced
- 1/2 cup macadamia nuts, soaked overnight
- 1 yellow squash
- 2-3 cups vegetable stock or bone broth
- toppings Nasturtium leaves, or microgreens and macadamia nuts shaved or chopped
- Pre-heat oven to 350 degrees Fahrenheit.
- Place peppers, squash and chilies on a parchment lined baking sheet and drizzle with 3 tablespoons of oil, sprinkle with a good pinch of salt, toss well and roast for 50 minutes stirring every 15 minutes.
- Heat a skillet over medium-high heat, add remaining tablespoon of avocado oil and onions. Saute 3 or 4 minutes, add garlic and continue cooking until mixture is golden brown and caramelized. Set aside.
- Place broth, macadamia nuts, roasted peppers, squash, chilies and caramelized onion mixture in a food processor or blender and pulse until it has reach desired consistency adding more broth as necessary. Heat on stove until warm but not boiling. Add salt and pepper to taste. Garnish with whatever herbs or microgreens and shaved macadamia nuts.