Using frozen roasted red peppers from the fall makes this recipe quick and delicious!
| Balance Factor | -20 |
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Serving Size |
| Servings |
Servings
|
Ingredients
- 3 red peppers roasted
- 1 1/2 cup onion chopped
- 1 1/2 cup celery chopped
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 398 ml can coconut milk
- 1/4 cup soy sauce
- 3 tbsp Greek yogurt
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 8 oz feta cheese
Ingredients
|
Instructions
- Place peppers on tinfoil on a cookie sheet skin side up and broil on med/high for 15 mins.
- Fold tinfoil around peppers, let rest for 10 mins until peppers are cool enough to remove skins.
- Melt 2 tbsp of lard or coconut oil in a soup pot.
- Add onion, celery and sauté with coriander, cumin and cayenne pepper until onions are tender.
- Add coconut milk, Worcestershire sauce, lemon juice, yogurt and feta cheese.
- Stir and heat without bringing to a boil.
- Puree in blender or with hand blender.
Recipe Notes
This soup is balanced even with 2 slices of baguette on the side. Enjoy!
Nutrition Facts
Roasted Red Pepper and Feta Soup
Amount Per Serving
Calories 224
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 12g
60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 23mg
8%
Sodium 1055mg
44%
Potassium 202mg
6%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 6g
Protein 10g
20%
Vitamin A
46%
Vitamin C
171%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
