It's said that the more vibrant and colorful a fruit or vegetable, the more nutrient-dense it is. Red peppers certainly prove this true. However, there are only so many ways to incorporate red peppers into your meals, right? Wrong! Roasting red peppers unlocks a plethora of possibilities and also enriches the pepper's flavor. Pureeing the roasted peppers and using it as soup base is a great place to start.
Here's what you'll need to make 6 cups of soup:
3 medium red bell peppers
2.5 cups vegetable stock
1 7 oz. container plain Greek yogurt
1/2 cup chopped basil (plus a few leaves left whole for garnish)
2 cloves of garlic
1 lb. ground venison, beef or chicken (or another ground meat of your choosing)
1/2 cup chopped sweet onion
1 medium zucchini, sliced
3 TBSP pine nuts
Preheat oven to 450 degrees. Slice peppers in half and place skin side up on a cookie sheet. Roast until skin is black. Remove from oven and set aside to cool.
Brown onion and zucchini in coconut oil. Add meat and cook until done. Set aside.
When cool enough to handle, remove the black skin from the peppers. Toss them into a food processor with the Greek yogurt, basil, vegetable stock and garlic. Puree.
Add the pepper puree to the meat and zucchini and heat to a simmer. Cover and let simmer for 10-15 minutes. Remove from heat, add salt and pepper if needed. Serve with basil and pine nuts.