Roasted Red Pepper and Feta Soup (adapted from Allrecipes.com)

Using frozen roasted red peppers from the fall makes this recipe quick and delicious!

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Roasted Red Pepper and Feta Soup
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Canadian
Balance Factor -20
Prep Time 30 mins
Cook Time 25 mins
Serving Size
Servings
Servings
Ingredients
Course Main Dish
Cuisine American, Canadian
Balance Factor -20
Prep Time 30 mins
Cook Time 25 mins
Serving Size
Servings
Servings
Ingredients
Instructions
  1. Place peppers on tinfoil on a cookie sheet skin side up and broil on med/high for 15 mins.
  2. Fold tinfoil around peppers, let rest for 10 mins until peppers are cool enough to remove skins.
  3. Melt 2 tbsp of lard or coconut oil in a soup pot.
  4. Add onion, celery and sauté with coriander, cumin and cayenne pepper until onions are tender.
  5. Add coconut milk, Worcestershire sauce, lemon juice, yogurt and feta cheese.
  6. Stir and heat without bringing to a boil.
  7. 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.

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