About
This vibrant soup is rich with sweet red bell pepper, aromatic garlic, shallots and tender celery. Blended until smooth and finished with a splash of heavy cream.
This is a simple lunch option or dinner served with keto bread for dipping.
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 2 tablespoon, chopped shallot
- 1 large – 3" diameter x 3 3/4" red bell peppers, raw
- 1 large – stalk – 11" to 12" long celery
- 1 clove garlic
- 1 tablespoon olive oil
- ½ cup heavy cream
Instructions
- Heat the olive oil in a large saucepan over a low/medium heat. Roughly chop the bell pepper, celery, shallot and garlic. Add to the pan and sweat for 4-5 minutes until tender and fragrant.
- Add the vegetable stock and bring to a gentle boil, then simmer for 6-8 minutes until the vegetables have softened.
- Transfer to a blender or use a hand held stick blender and process until smooth.
- Stir through the heavy cream to serve, reheating the soup if required.
Nutrition Facts
- Servings: 4
- Calories: 162.0kcal/677.9kJ (per serving)
- Fat: 14.4g (per serving)
- Carbs: 6.9g (per serving)
- Protein: 2.1g (per serving)
