Mediterranean 40 min

Turkish Red Pepper Soup

Name: Turkish Red Pepper Soup
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers, roasted, peeled, and seeded; 1 large red onion, diced; 3 cloves garlic, minced; 3 tablespoons olive oil; 2 teaspoons Aleppo pepper; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 3 cups vegetable broth; 1/2 cup heavy cream or coconut cream; Juice of 1/2 lemon; Salt and pepper; Yogurt drizzle, Aleppo pepper oil, and fresh mint for garnish

vegetariangluten-freehealthy

Ingredientsfor 2

200

Cal

Protein

18g

Carbs

14g

Fat

14 large red bell peppers, roasted, peeled, and seeded
21 large red onion, diced
33 cloves garlic, minced
43 tablespoons olive oil
52 teaspoons Aleppo pepper
61 teaspoon smoked paprika
71/2 teaspoon cumin
83 cups vegetable broth
91/2 cup heavy cream or coconut cream
10Juice of 1/2 lemon
11Salt and pepper
12Yogurt drizzle, Aleppo pepper oil, and fresh mint for garnish

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Instructions

1
Char peppers directly over a gas flame or under the broiler until completely blackened. Transfer to a bowl, cover tightly with plastic wrap, and steam for 15 minutes. Peel, seed, and roughly chop.
2
Heat olive oil in a pot over medium heat. Cook onion for 6 minutes. Add garlic, Aleppo pepper, smoked paprika, and cumin. Cook 2 minutes. Add roasted peppers and broth. Simmer 15 minutes.
3
Blend completely smooth. Stir in cream and lemon juice. Season with salt and pepper. Serve in bowls with a drizzle of yogurt, a puddle of Aleppo-infused olive oil, and fresh mint leaves.