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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Paleo Cream of Red Pepper Soup Recipe

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This recipe for Paleo Cream of Red Pepper Soup is from The Cranmom Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup coconut oil
1 onion, chopped
6 red peppers, seeds and ribs removed, chopped
2 cloves garlic, chopped
2 jalapeno peppers, seeds removed under cold running water, chopped
1T fennel seed
¼ tsp thyme
1 bay leaf
2T fresh basil
¼ cup almond flour
49 oz. of organic chicken broth
2 tomatoes, cubed
2 tsp tomato paste
2 cups coconut milk
Sea salt to taste
Optional: 1-2 cups shredded turkey or chicken
Directions:
Directions:
Heat the coconut oil in a heavy pot (big enough h to hold the batch of soup) over medium heat. Add the onion, red peppers, garlic, jalapeno peppers, and herbs. (You can chop the vegetables coarsely since you’ll end up blending them all later.) Sauté over low heat until peppers are wilted, about 10 to 15 minutes. Add the almond flour, stir the mixture, and sauté for about 5 minutes.

Add the chicken broth, whisking until the flour is absorbed into the broth. Add the tomatoes and tomato paste. Cook the soup over medium heat, partially covered, for 45 minutes.

Remove the bay leaf. Puree the soup (after it’s cooled some) in a blender. Return it to the pan, add the coconut milk, and add the optional ingredient, if you want. Heat the soup.
Personal Notes:
Personal Notes:
This is a paleo version of the Cream of Red Pepper Soup I submitted in the first Cranmom Cookbook. I believe the paleo version is even better than the original!

 

 

 

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