Red Pepper & Chipotle "Cream" Soup
One of the 10 finalists for the Community Recipe Challenge, this soup is light and full of flavor. Red peppers give it a slightly sweet flavor and cashews give it the right amount of creaminess. It’s a super easy Phase 3 addition to your recipe lineup. Thanks to Cecilia for this delicious soup!
Notes from our taste testers:
- “This tastes like my childhood”
- “This soup is light and full-bodied”
- “The perfect Phase 3 meal”
Prep time: 10 minutes
Total time: 30 minutes
Serves: 2
Phase 3
Portions for 20 lbs. or less: 4 healthy fat portions, 4 veggie portions
Ingredients
2 large red peppers, broiled and seeded, or a 16oz jar of roasted red peppers
5 or 6 ripe medium tomatoes or from a can of whole plum tomatoes
1 Tbsp. (or less) of sugar-free chipotle paste (or any other SF chili paste)
1 cup raw cashews
4 cups vegetable broth
2 Tbsp. arrowroot or tapioca flour
Salt and pepper to taste
Fresh parsley
Directions
Soak cashews for 3 hours in warm water or overnight inside the fridge. Broil, peel and seed the red peppers. Drain and rinse cashews with fresh water. Blend peppers and tomatoes with the rest of the ingredients (but parsley) until uniform and well integrated. You should not see cashew pieces at all. Cook on medium/high heat, once it boils, lower heat and simmer for about 8 to 10 minutes. Adjust salt, serve hot with and sprinkle with chopped parsley or sunflower seeds.
One of the 10 finalists for the Community Recipe Challenge, this soup is light and full of flavor. Red peppers give it a slightly sweet flavor and cashews give it the right amount of creaminess. It’s a super easy Phase 3 addition to your recipe lineup. Thanks to Cecilia for this delicious soup!
Notes from our taste testers:
- “This tastes like my childhood”
- “This soup is light and full-bodied”
- “The perfect Phase 3 meal”
Prep time: 10 minutes
Total time: 30 minutes
Serves: 2
Phase 3
Portions for 20 lbs. or less: 4 healthy fat portions, 4 veggie portions
Ingredients
2 large red peppers, broiled and seeded, or a 16oz jar of roasted red peppers
5 or 6 ripe medium tomatoes or from a can of whole plum tomatoes
1 Tbsp. (or less) of sugar-free chipotle paste (or any other SF chili paste)
1 cup raw cashews
4 cups vegetable broth
2 Tbsp. arrowroot or tapioca flour
Salt and pepper to taste
Fresh parsley
Directions
Soak cashews for 3 hours in warm water or overnight inside the fridge. Broil, peel and seed the red peppers. Drain and rinse cashews with fresh water. Blend peppers and tomatoes with the rest of the ingredients (but parsley) until uniform and well integrated. You should not see cashew pieces at all. Cook on medium/high heat, once it boils, lower heat and simmer for about 8 to 10 minutes. Adjust salt, serve hot with and sprinkle with chopped parsley or sunflower seeds.
