Even though the weather has been bright and (mostly) like summertime, with the first few weeks of fall comes weather changes that can make us all feel not the best. And when you’re feeling a little under the weather, one of the most important things to focus on is what you’re putting in your body. Filling it with healing meals that provide lots of vitamins and other nutrients can help you get back to being healthy and happy.
This red pepper bisque is super HEALING, packed with that mega dose of Vitamin C red pepper and creamy coconut MCT (medium chain triglycerides) fats. Not to mention a delicious broth with healing herbs and spices. But the goodness of this dish goes well beyond it’s creamy and spicy flavor.
Bell peppers are totally underestimated. For example, just one red bell pepper contains 169% of the RDA for vitamin C, making it one of the best whole ingredient sources of this nutrient. Chalk full with antioxidants too, these babies also fight inflammation and free radicals in your body. So remember when devouring this bisque: it may be super delicious tasting, but you’re also helping your body function at its absolute best!
1-2 large red bell peppers
1 tbsp. coconut oil
1 tsp. garlic, minced
1 shallot, roughly chopped
15 oz. light coconut milk
2 cups chicken broth (veggie works too for vegan)
2 tbsp. tapioca or potato starch to thicken
1/2 tsp. cayenne
1/4 tsp. ground mustard
1 tsp. red pepper flakes (use less if you don’t want as spicy)
Pinch of ground ginger
Garnish – cilantro or parsley, and extra spicy pepper
- Preheat oven to 475 degrees F.
- Place 1-2 red pepper on baking sheet. Roast the peppers at for 20 minutes rotating a few times to blister each side.
- Broil 2-3 minutes. Remove from oven. Cool. Remove skin from peppers and slice off the stem and discard the seeds.
- While the peppers are cooling, prepare the rest of your bisque ingredients.
- In a large soup pot, add your coconut oil, shallot and garlic. Sautee until fragrant.
- Next add in the coconut milk, broth, seasonings, and starch to the pot. Bring to a light simmer and mix all together. Simmer for about 5 minutes.
- Place liquid and roasted red pepper in blender or use an inversion hand mixer. Blend until creamy.
- Add the soup back to the pot. Bring to light boil for 10-20 minutes.
- Serve and garnish with fresh cilantro and extra pepper flakes if desired.
Recipe via Cotter Crunch