This kidney friendly soup is low in sodium and low in protein but doesn’t skimp on flavor! We recommend rounding this meal out with some toast and a green salad.
We used the Great Value brand of Roasted Red Pepper Slices because they are the lowest in sodium. No Walmart near you? No problem! Any jarred or canned roasted red pepper will do, but be aware this may increase the sodium content. Not to worry! We’ve got some ideas for how to slash the salt if you can’t find lower in sodium jarred roasted red peppers!
Four KidneyRD tricks to reduce the salt in this kidney friendly soup
1. Portion size matters
Watching portion size is a powerful way to manage your sodium intake. Doubling up on portions means that you double the amount of sodium. Here are some tools that we recommend keeping on hand for measuring.
2. Drain and rinse to reduce the sodium
If you choose to use the jarred or canned roasted red peppers, make sure to drain the liquid and rinse the peppers. By doing this, you can reduce the sodium by 9-23%! This is a great trick for any kidney friendly soup that uses canned or jarred beans or vegetables.
3. Make your own roasted red peppers
A great way to cut back on salt is to make your own roasted red peppers. You’ll get a much more robust favor and there is no added salt for preservation. Although they take some time to roast, they are super simple to make!
4. Half and Half!
Like the convenience and taste of jarred or canned red peppers but interested in trying the homemade version? Try combining half canned or jarred roasted red peppers with half home-made roasted red peppers for a lower in sodium, delicious kidney friendly soup.
KidneyRD Verdict on this Kidney Friendly soup
This soup is full of flavor from the smoked paprika and pesto. It is reminiscent of tomato soup without all of the potassium! It was incredibly warming on a cold winters day and completely satisfying with a side salad and a piece of toast. We’ll be making this one again and again! Let us know in the comments if you try this recipe!
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Roasted Red Pepper Soup
Ingredients
- 2 tablespoons avocado oil
- 1 onion diced
- 2 cloves garlic minced
- 1 1/2 cups sliced roasted red peppers* drained
- 3 tablespoons low sodium homemade pesto
- 2 cups low sodium vegetable broth
- 1 cup canned coconut milk
- 1/3 teaspoon smoked paprika
- Salt if needed, to taste
- 1/4 teaspoon black pepper
Instructions
- Heat avocado oil in a pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add garlic and cook while stirring until fragrant, another minute or two.
- Then add in the drained roasted red pepper slices, pesto, and vegetable broth. Bring to a boil, then reduce heat to maintain a simmer for 10-15 minutes.
- Add in coconut milk and allow soup to reach a bare simmer, then turn off the heat.
- Using an immersion blender, blend the soup until smooth and creamy. You can also use a powerful blender, working in batches and being careful not to overfill the blender with the hot mixture. Return soup into the pot and season with smoked paprika, salt (only if needed), and black pepper.
- Heat the soup thoroughly and optionally garnish with a drizzle of olive oil or coconut milk before serving.
Notes
Nutrition
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease.
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