Roasted Red Pepper Kefir Soup
Red peppers contain more than 200 percent of your daily vitamin C intake. Red bell peppers are also high in vitamin A, which helps to support healthy eyesight, especially night vision. I love to roast them and this red pepper soup is one of my families favorite soups. Kefir cheese makes it super creamy and also adds more nutrients and probiotics.
Servings: 4
Ingredients
- 6-8 Red Bell Peppers
- 1 onion
- 2 tablespoons coconut oil
- 3 cloves garlic
- 4 cups chicken bone broth
- 2 teaspoons hot sauce
- 1 teaspoon Celtic Sea Salt
- ½ teaspoon fresh cracked pepper
- ½ cup kefir cheese
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Instructions
- Cut the bell peppers in half and remove the seeds and membranes and place them on a baking sheet. Add the garlic cloves to the pan.
- Place the baking pan under the broiler in the oven for 15 minutes or until the skins turn black. Remove from the oven and place the bell peppers in a plastic bag and let them steam for 15 minutes.
- Place the oil in a medium pan and saute the onions until the onions are soft and translucent.
- Remove peppers from bag and peel off the burnt skin. Only peel the burnt parts that are easily removed and left the skin that was still red and attached.
- Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until mixture is extremely smooth.
- Add the mixture back into the pot, then add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
- Remove from the heat allow to cool slightly. Stir in the kefir cheese. Garnish with chopped parsley. Serve with extra kefir cheese and cracked pepper.
