This quick and easy soup is wholesome and nutritious. Red bell peppers are filled with vitamin C, vitamin A and carotenoids, making this a wonderful way to fight off a cold.

Servings: 6

Here’s what you need:

• 5 red bell peppers, roasted, peeled and seeded
• 4 cups of chicken broth,
• 1 can of coconut milk
• 2 teaspoons of lemon juice
• 1 teaspoon of sea salt,
• dash of black pepper
• 1 teaspoon of smoked paprika
• 1 Tablespoon of nutritional yeast

1. Roast the bell peppers on a grill pan. Let them get really blackened. Place in a closed paper bag for 15 minutes. Peel off the skin, remove the seeds and stem.
2. Transfer the roasted peppers and the remaining ingredients in a high-speed blender or food processor. Blend until smooth then heat on the stove. It’s really delicious chilled, too. Garnish with a Tablespoon of coconut milk and chopped parsley. Enjoy!

Nutritional Analysis: One serving equals: 151 calories, 12g fat, 341mg sodium, 7g carbohydrate, 2g fiber, and 6g protein

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