I love red pepper soup, but bell peppers can get pricey. Tomatoes are generally more affordable, especially as we get closer to summer, so I I save money by combining the two.
You’ll get lots of nutritional goodies in this soup, and the coconut oil provides healthy fat. Your body can quickly convert it to energy, and it helps make the other nutrients easier to assimilate.
Makes: 4 to 5 cups
Prep time: 10 minutes (plus a few minutes to soak sun-dried tomatoes)
WHAT YOU NEED
1/2 cup sun-dried tomatoes
1 cup pure water
1 large red bell pepper or 2 medium red bell peppers, cored
4 roma or 2 medium tomatoes
1 clove garlic
1/4 cup diced sweet yellow onion
2 medjool dates, pitted
1-1/2 tablespoons liquid coconut oil (or substitute extra-virgin olive oil)
Sea salt to taste
Freshly cracked black pepper to taste
Optional toppings: diced red bell pepper, diced tomato, diced sun-dried tomato, avocado slices, pumpkin seeds, crushed kale chips, raw cracker crumbles
WHAT TO DO
If your sun-dried tomatoes are oil-packed, drain them on a paper towel. If they’re completely dry, soak them in the 1 cup of water until soft.
Add the water and sun-dried tomatoes to the blender.
Roughly chop the red pepper and tomatoes and toss them in the blender. If you don’t have a high-speed blender, you may need to chopped the veggies in smaller pieces.
Add the garlic, onion, dates, coconut oil, sea salt, and black pepper. Blend on high until smooth.
Warming this soup brings out more of the flavors. To warm it, blend on high in a high-speed blender for a few minutes, or warm in a sauce-pot on low heat. To keep it raw, stay below 115-degrees F, not too hot to touch.
Serve the soup topped with fresh black pepper and any optional toppings you like.
Live the difference!