Recipe for Pepper Soup

Easy Red Pepper Soup with Lime

4 bell pep­pers – don’t use green ones, use red, orange or yel­low
1 large onion
1 gar­lic clove
1 hot chili pep­per
3 table­spoons toma­to paste
3 ¾ cup chick­en or veg­etable stock
Olive oil
Juice and peel of one lime

red peppers

red pep­pers

 

Chop the onions and bell pep­pers and cook them in the oil over a low flame until they’re soft.

Stir in chopped gar­lic, chopped hot pep­per, and the toma­to paste.  Then add half the stock.  Sim­mer for about 10–15 min­utes.

Puree the soup using a food proces­sor or blender.  Return the liq­uid to the pan and add the lime juice and the rest of the stock.

Serve hot or cold.

Voila!  Easy, fresh, health­ful.

 

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About Ronald Lavine, D.C.

Dr. Lavine has more than thirty years' experience helping patients alleviate pain and restore health using diverse, scientifically-based manual therapy and therapeutic exercise and alignment methods.

His website, askdrlavine.com, provides more information about his approach.

Please contact him at drlavine@yourbodyofknowledge.com or at 212-400-9663.

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