Sweet Red Pepper Soup
If you make big batches of soup you can freeze the remainder for up to 1 month in 1 portion sizes in zip-lock bags. Handy for lunches on the go with a quick reheat.
Ingredients
- 1 onion chopped
- 3 red sweet peppers chopped
- 1 clove of garlic minced
- 1 oz almond nut-butter
- 1 medium sweet potato peeled, chopped
- 2 pints of vegetable broth
- 1 cup of coconut milk
- 1 tbsp. coconut oil
Instructions
- Sweat the onions in the coconut oil for 5 minutes
- Add everything else except the coconut milk
- Simmer for 25 minutes
- Allow to cool slightly then liquidize, adding the coconut milk at this point.
- Serve immediately