Low Carb Creamy Pepper Soup
⏱ Prep: 7 min🍳 Cook: 14 min✅ Ready: 21 min
160
Calories
5.5g
Net Carbs
2.1g
Protein
14.4g
Fat
⏱ Prep: 7 min🔥 Cook: 14 min⏰ Ready: 21 min
How to Make It
Step 1
Heat the olive oil in a large saucepan over a low/medium heat. Roughly chop the bell pepper, celery, shallot and garlic. Add to the pan and sweat for 4-5 minutes until tender and fragrant.
Step 2
Add the vegetable stock and bring to a gentle boil, then simmer for 6-8 minutes until the vegetables have softened.
Step 3
Transfer to a blender or use a hand held stick blender and process until smooth.
Step 4
Stir through the heavy cream to serve, reheating the soup if required.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Shallot – 2 tablespoon, chopped
- Red Bell Peppers, Raw – 1 large – 3″ diameter x 3 3/4″
- Celery – 1 large – stalk – 11″ to 12″ long
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Heavy Cream – ½ cup