Saturday, April 13, 2019

5 Minute Red Pepper Soup-Zero Points


vegan roasted red pepper soup

Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor.


Anyone who knows me knows that I love soup any time of the day or year. I'm partial to easy recipes that get me in and out of the kitchen fast. This recipe is top on my list of convenient easy recipes.

The recipe calls for a 12 ounce can of chickpeas.

 If you prefer to cook your own chickpeas, use 3 and 1/2 cups of cooked chickpeas.  I prefer not to use cans, so I frequently make my chickpeas in the Instant Pot.

How I cook dry chickpeas in the Instant Pot 
I soak my dried chickpeas overnight covered in water. I then discard the water and rinse the chickpeas.  They will cook to perfection in the Instant pot set to pressure cook for  20 minutes.  See my link for the herbs and spices I add.  Directions for making chickpeas in the Instant Pot.



red pepper


My motto: Quick, Easy, and Healthy

In addition, I am happy that this beautiful orange soup is only zero points on my Weight Watcher program! That means I can eat a serving of this soup without having to subtract the points from my daily point allowance. Yay!!


roasted red pepper soup

This soup goes great with a salad and some crunchy bread or crackers ( all gluten-free of course).


Ingredients:

1 can of chickpeas (15 ounces)
1 jar of roasted red peppers (12 ounces)
4 cups of vegetable broth
1/4 cup of parsley or cilantro, chopped
Salt and cracked pepper to taste
1 cup of almond or coconut nut milk
Optional: 1 very small clove of fresh garlic

Directions: 

Place all the ingredients in the blender. Whiz until well blended. Season to taste. Heat to serve and garnish with sprouts~



healthy and gluten free soup



shared on Souper Sunday where anyone can share a soup, salad, or sammie..








13 comments:

  1. Roasted bell peppers from a jar are the most amazingly useful thing to have on hand! I use them for many things: this one should be on my list.

    best... mae at maefood.blogspot.com

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    1. I was amazed how easy and how good this soup tasted! If you give it a try, let me know how you liked it.

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  2. Angie,
    I agree- it is very flavorful and tasty.. thanks for your comment

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  3. Jarred red peppers are the best--so easy for soups and pasta sauce and so much flavor. Your soup looks so tasty. Thanks for sharing it with Souper Sundays this week!

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  4. Thanks so much for linking up with us at the #WednesdayAIMLinkParty 35! Shared x 3 ♥

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  5. Deb,
    I like the idea of using the jarred peppers in a pasta sauce! What a great flavor that would add..

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  6. Dee,
    Thanks for sharing my post- It's the first time I've linked in a while. It's always a great party.

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  7. What a delicious shortcut to comfort food, Judee! Your Red Pepper Soup looks wonderful. Thank you for your support of the Hearth and Soul Link Party. Sharing on the H&S page on Facebook. I hope you had a lovely weekend!

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  8. This sounds wonderful! And I think my hubby will like it too!

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  9. OMGosh! This sounds delicious! Thanks for linking to the #BloggingGrandmothersLinkParty 38 Im sharing this!

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