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Photo: Andrea Mathis
Active Time:25 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeOur series,Hormones & Our Health: How What You Eat May Affect How They Work, explores the vast role hormones play in the body and the diet and lifestyle factors that help them function as they should.Who knew making homemade Creamy Roasted Red Pepper & Peanut Soup could be so easy? This comforting soup is completely dairy-free, vegan and only calls for a few simple ingredients.Feeling stressed after a busy day? Unwind with a bowl of this delicious red-pepper soup. When you’re stressed, your body releases the hormone cortisol to help you cope, which is an inherently good thing. But when you’re constantly stressed, those high cortisol levels can lead to inflammation. To help combat the inflammation, choose foods high in anti-inflammatory compounds, like the vitamin C you get from red bell peppers and the healthy fats you get from peanuts in this healthy soup.Plus, soup itself is soothing. This Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas is just the thing to make after a stressful day.
Jump to recipe
Our series,Hormones & Our Health: How What You Eat May Affect How They Work, explores the vast role hormones play in the body and the diet and lifestyle factors that help them function as they should.Who knew making homemade Creamy Roasted Red Pepper & Peanut Soup could be so easy? This comforting soup is completely dairy-free, vegan and only calls for a few simple ingredients.Feeling stressed after a busy day? Unwind with a bowl of this delicious red-pepper soup. When you’re stressed, your body releases the hormone cortisol to help you cope, which is an inherently good thing. But when you’re constantly stressed, those high cortisol levels can lead to inflammation. To help combat the inflammation, choose foods high in anti-inflammatory compounds, like the vitamin C you get from red bell peppers and the healthy fats you get from peanuts in this healthy soup.Plus, soup itself is soothing. This Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas is just the thing to make after a stressful day.
Our series,Hormones & Our Health: How What You Eat May Affect How They Work, explores the vast role hormones play in the body and the diet and lifestyle factors that help them function as they should.
Who knew making homemade Creamy Roasted Red Pepper & Peanut Soup could be so easy? This comforting soup is completely dairy-free, vegan and only calls for a few simple ingredients.
Feeling stressed after a busy day? Unwind with a bowl of this delicious red-pepper soup. When you’re stressed, your body releases the hormone cortisol to help you cope, which is an inherently good thing. But when you’re constantly stressed, those high cortisol levels can lead to inflammation. To help combat the inflammation, choose foods high in anti-inflammatory compounds, like the vitamin C you get from red bell peppers and the healthy fats you get from peanuts in this healthy soup.
Plus, soup itself is soothing. This Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas is just the thing to make after a stressful day.
Cook Mode(Keep screen awake)Ingredients4medium red bell peppers (1 3/4 pounds)1tablespoonextra-virgin olive oil1mediumyellow onion, chopped1clovegarlic, sliced2teaspoonsground ginger3cupslow-sodium vegetable broth½cupsmooth natural peanut butter1cuplight coconut milk¼teaspoonsalt⅛teaspoonground pepper1 ½cupsprepared spiced crispy chickpeas
Cook Mode(Keep screen awake)
Ingredients
4medium red bell peppers (1 3/4 pounds)
1tablespoonextra-virgin olive oil
1mediumyellow onion, chopped
1clovegarlic, sliced
2teaspoonsground ginger
3cupslow-sodium vegetable broth
½cupsmooth natural peanut butter
1cuplight coconut milk
¼teaspoonsalt
⅛teaspoonground pepper
1 ½cupsprepared spiced crispy chickpeas
DirectionsPreheat oven to 400°F.Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.Originally appeared: EatingWell.com, September 2021
Directions
Preheat oven to 400°F.Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.
Preheat oven to 400°F.
Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.
Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)344Calories19gFat31gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
