Creamy Mexican Red Pepper Soup

Nothing welcomes fall quite like a warm bowl of soup as the leaves begin to turn and the air becomes slightly crisper. Perfect for fall, this Mexican Red Pepper Soup is a colorful and filling option.

5 from 1 vote

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Prep Time 30

Cook Time 0

Total Time 30

Course Main Course

Cuisine American, jamaican, Mexican

Servings

Calories 160 kcal

Equipment

1 blender

Ingredients

3 red bell peppers
1 green apple optional
1 avocado
1 bunch basil
1/8 cup Brazil nuts
1/3 red onion
1 clove garlic
2 tablespoons Mexican seasonings
1 sliver of hot pepper
3 teaspoons kelp powder
1 pinch sea salt to taste
2 cups water

Instructions

Dice 1 red bell pepper, ¼ apple, and half the avocado.
Set aside in a bowl.
Blend the remaining ingredients until smooth and creamy.
Taste and adjust salt and seasonings to desired spiciness.
Pour blended soup over the chopped apple, freshly ground pepper, and avocado.

Notes

This soup can be modified in many ways. By varying the spices, this creamy base can take on new and exciting flavors. Try substituting Italian seasoning or curry seasoning in place of the Mexican seasoning. And try topping the soup with green onions, pumpkin seeds, diced tomatoes, etc.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 24mgPotassium: 519mgFiber: 7gSugar: 9gVitamin A: 2893IUVitamin C: 122mgCalcium: 28mgIron: 1mg

Keyword creamy soup, keto, plant-based, soup, Vegan

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