Soup is one of the most nutritious, delicious and satisfying meals for lunch.
The Thai Pepper Soup recipe is quick and easy to make.
It is also packed full of flavor. You can make your soup dish ahead, refrigerate and warm for your lunch the next day.
Tai Pepper Soup
If you’re feeling chilled to the bone this soup will warm you through and put a smile on your face. Very yummy!
What you will need:
Roasted red peppers, 2 - 12 oz jars
Onion, 1 large chopped
Jalapeño pepper, 1 small seeded and chopped
Garlic, 2 tsp minced
Thai pepper blend, 1-3 drops (click link for recipe)
Honey, 1/2 tbsp
Tomatoes, 1 can (14.5 oz)
Coconut milk, 1 can (13.5 oz)
Salt, 1/2 tsp (optional)
In a large pot (or crock pot) add roasted red peppers (fluid and all), onion, garlic, jalapeño, coconut milk, honey, and Thai blend.
Bring soup to a low simmer on low medium heat for 30-45 minutes until completely heated and flavors blended.
Pour soup through a strainer into a bowel to remove vegetable pieces. Place the remaining liquid back into the soup pot.
Add vegetables into a food processor or blender and pureé.
Pour pureéd vegetable back into the soup pot. Stir to blend flavors together.
Ladle soup into bowls and serve warm.
Enjoy with warm rolls and a fresh side-salad.
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