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–+ servings
spicy bell pepper soup

Spicy bell pepper soup with feta

Print Recipe
Delicious and spicy soup with loads of bell peppers
Course Soup
Cuisine Dutch
Keyword bell pepper, chili flakes, tomatoes
Diet Gluten free, Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 201
Author Simone

Equipment

  • Stick blender

Ingredients

  • 5 red bell peppers
  • 1 red onion sliced
  • 1 tsp garlic grated
  • 2 pcs chipotle in adobo
  • 400 gr tomato cubes from a tin
  • 300 ml stock
  • 1/4 chorizo in small cubes
  • 100 gr feta crumbled
  • 2 tbsp soy beans optional

Instructions

  • Start by cleaning the peppers. Cut in pieces.
  • Heat a large soup pot with a bit of coconut oil and bake the onions until translucent. Add the garlic and the peppers and bake for a minute or two. Add the chopped chipotle, the tomato cubes and the stock and bring to a boil.
  • Leave to simmer for about 30 minutesn or until the bell peppers are nice and soft. Puree the soup with a stick blender.
  • In the meantime you fry the chorizo bits in a dry frying pan until crispy. Leave to drain on kitchen paper and chop smaller after cooled a bit.
  • Serve the soup with the chopped chorizo and the feta. Add the soy beans if using.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 896mg | Potassium: 704mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5208IU | Vitamin C: 202mg | Calcium: 183mg | Iron: 3mg