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Roasted red pepper soup with wooden board

Roasted Red Pepper Soup


  • Author: Amy Harshman, RDN, CMBEC
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 min.
  • Yield: 4 servings 1x

Description

This kidney friendly soup is low in sodium and low in protein but doesn’t skimp on flavor! Recipe developed and tested by Amy Harshman, RDN, CMBEC.


Scale

Ingredients

  • 2 tablespoons avocado oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 16 ounces or 2 cups roasted red peppers, drained and chopped   
  • 3 tablespoons low sodium homemade pesto
  • 2 cups low sodium vegetable broth
  • 1 cup canned coconut milk
  • 1/3 teaspoon smoked paprika 
  • salt, to taste
  • 1/4 teaspoon black pepper

Instructions

1. Heat avocado oil in a pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.

2. Add garlic and cook while stirring until fragrant, another minute or two.