This recipe is HCG Maintenance Compliant and makes a soup that can be served either hot or cold. I originally posted this recipe on my blog when the temperatures were soaring, this soup in my opinion tastes better chilled, but hot or cold the option is yours.
Technically speaking, the past few weeks have been spring, but it sure felt like summer! With temperatures soaring into the upper 90’s and the humidity above 70%, the thought of cooking, let alone eating has been difficult. It is especially important at this time of the year to feed your body nutrient dense foods, and this bright, cool and refreshing soup will do just that!
I learned last year that my son (who was then 6 years old) was not interested in sipping on a hot cup of homemade chicken or beef bone broth during the hot weather. Since our bodies (especially our adrenals) become stressed as the heat rises, I tried to find creative ways to sneak bone broths into our meals. This soup provides a way to pack in those nutrients, and is cool and refreshing on a hot summer day. While the Red Peppers provide color, they are also high in Vitamin A, Vitamin C, Vitamin B6, and a good source of Folate and Potassium. The real nutrients of this soup come from the homemade bone broth which I always have in the freezer. If you don’t have bone broth you can use a good quality Organic Chicken Stock for this recipe. (Note: My bone broths are well seasoned so if you are using a store bought Chicken Stock you may need to adjust your seasonings).
4 cups of Chicken Bone Broth (Chicken Stock)
1 pound of Red Peppers (cored and seeded)
1 medium Vidalia Onion
1 teaspoon Sea Salt
1 Tablespoon Smoked Paprika
Freshly Ground Pepper (to taste)
Pour 4 cups of chicken broth into a large pot (I use a 4 Quart Pot)
Cut red peppers and onion into medium sized pieces.
Place all ingredients in the pot, stir, and cook for about 15 minutes (until veggies are tender).
Remove pot from heat and let cool for 10 minutes.
Using a slotted spoon, place peppers and onions into a blender with 2 cups of stock.
Puree in the blender until smooth and add more stock to reach your desired consistency.
Cover and chill the soup until ready to serve. The soup will keep for 3 days.
This soup can be served plain, with a dollop of Crème Fraiche or Unsweetened Whipped Cream.