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:

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

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.