Roasted Bell Pepper Soup

Roasted Bell Pepper Soup

Roasted Bell Pepper Soup is a vibrant and flavorful dish with a rich legacy rooted in Mediterranean cuisine. Known for its velvety texture and smoky undertones, this soup is a staple in healthy eating. Its variations include creamy bell pepper soups, vegan renditions, and spicy versions with chili flakes. Fun fact: bell peppers are fruits, not vegetables, and they come in a variety of colors like red, yellow, and orange, each with unique sweetness levels

Health Benefits for Hemochromatosis:

1. Low in Iron: Bell peppers are naturally low in iron, making them suitable for individuals managing iron levels in conditions like hemochromatosis.
2. Rich in Antioxidants: Contains high amounts of vitamin C and beta-carotene, which combat oxidative stress.
3. Supports Liver Function: The soup’s blend of bell peppers and herbs aids in detoxifying the liver.
4. Improves Digestive Health: Fiber-rich, promoting gut health and regular digestion.
5. Immune Boosting: High in essential vitamins, enhancing the immune system.

Cooking Time/Duration

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Nutritional Information and Calories:

Nutrient	Amount (per serving)
Calories	120 kcal
Protein	2 g
Carbohydrates	20 g
Fiber	4 g
Fats	3 g
Vitamin C	150% of RDA

Serves

4 people

Ingredients

Ingredient	Quantity
Red bell peppers	4 large
Onion	1 medium, chopped
Garlic	3 cloves, minced
Olive oil	2 tbsp
Vegetable stock	3 cups
Salt	To taste
Black pepper	To taste
Fresh basil (optional)	For garnish

Basic Preparation

1. Wash and dry the bell peppers thoroughly.
2. Preheat the oven to 400 degree F (200 degree C).
3. Chop the onion and mince the garlic.

Detailed Recipe and Cooking Instructions

1. Roast the Bell Peppers:
   • Place the bell peppers on a baking sheet.
   • Drizzle with 1 tbsp olive oil and roast for 20–25 minutes, turning occasionally until the skin is charred.
2. Peel and Chop:
   • Remove the roasted peppers from the oven. Let cool slightly.
   • Peel off the charred skin, remove seeds, and roughly chop the flesh.
3. Sauté Aromatics:
   • In a large pot, heat the remaining olive oil over medium heat.
   • Add the onion and garlic. Sauté for 3–4 minutes until fragrant.
4. Simmer the Soup:
   • Add the roasted bell peppers to the pot.
   • Pour in the vegetable stock.
   • Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Blend the Soup:
   • Use an immersion blender or transfer to a blender.
   • Blend until smooth.
6. Season and Serve:
   • Return to the pot and season with salt and black pepper.
   • Reheat gently if needed.

Texture, Color, Smell, Taste, and Thickness

Aspect	Description
Texture	Smooth and velvety
Color	Bright orange-red
Smell	Smoky with a hint of sweetness
Taste	Sweet, smoky, and slightly tangy
Thickness	Medium, creamy consistency

How to Serve

Serve the Roasted Bell Pepper Soup warm in bowls, garnished with fresh basil leaves and a drizzle of olive oil. Pair with crusty whole-grain bread for a wholesome meal.

Final Words

Roasted Bell Pepper Soup is a nourishing and delightful addition to any healthy diet. Its vibrant flavors and rich nutritional profile make it perfect for those managing hemochromatosis or seeking a heartwarming meal. Try this recipe for a burst of health and taste in every spoonful!