Sopa de Pimiento

Sopa de Pimiento is a vibrant and flavorful Mexican soup made with roasted peppers and a blend of spices, perfect for a cozy meal. This Halal dish is both nutritious and satisfying, offering a delightful taste of Mexico in every spoonful.

Ingredients

• Red bell peppers - 2 medium
• Yellow onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Lime - 1, cut into wedges

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the red bell peppers on a baking tray and roast in the oven for about 20 minutes, or until the skins are charred and blistered.
3. Once roasted, remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for about 10 minutes.
4. After steaming, peel off the skins, remove the seeds, and chop the peppers.
5. In a pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
6. Add the chopped roasted peppers, cumin, oregano, salt, and black pepper to the pot, stirring to combine.
7. Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.
9. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 6 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 vitamins A and C from the bell peppers, supporting immune health.
• Low in calories and fat, making it a great option for a light meal.

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