Red Pepper Soup

This vibrant Lebanese Red Pepper Soup is a delightful blend of roasted red peppers and aromatic spices, creating a warm and comforting experience. It's a healthy, flavorful dish that showcases the essence of Mediterranean cuisine.

Ingredients

• Red bell peppers - 2 large (about 500g)
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped (about 150g)
• Carrot - 1 medium, chopped (about 100g)
• Vegetable broth - 500ml
• Olive oil - 2 tablespoons (30ml)
• Cumin - 1 teaspoon (5g)
• Paprika - 1 teaspoon (5g)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet.
3. Roast the peppers in the oven for about 20 minutes, or until the skin is blistered and charred.
4. While the peppers are roasting, heat the olive oil in a medium pot over medium heat.
5. Add the chopped onion and carrot to the pot and sauté for about 5 minutes, or until the onion is translucent.
6. Stir in the minced garlic, cumin, and paprika, and cook for another minute until fragrant.
7. Once the peppers are roasted, remove them from the oven and let them cool for a few minutes before peeling off the skin.
8. Chop the roasted peppers and add them to the pot along with the vegetable broth.
9. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
10. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
11. Season with salt and black pepper to taste.
12. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from red bell peppers, which help fight inflammation.
• Low in calories and high in fiber, promoting healthy digestion.

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