New Month - Almost New Year

december recipes soup season

December is HERE!

Winter has come and we are thrilled that heat is gone and soup season has blossomed!! 

We have some soups that we love, but I made a red pepper bisque the other night that would please even the finicky palates.

You won't believe how quickly this recipe comes together. We substituted and made this into a dairy-free yum fest! You can add or sub any of these items to make it your own. When you do, share with us and let us know how it came out and what you did to make it custom!

Super-Quick Red Pepper And Green Chili Bisque

2 TBSP Coconut Oil

1 Med red onion - Thinly sliced

1 parsnip or carrot - wash but don't peel

2 minced garlic cloves

1 - 16 oz jar roasted red peppers, drained

1 - 4 oz can of green chiles, drained

2 cups organic no chicken-chicken broth - Imagine brand (available online at Amazon or at your local Whole Foods)

1/4 cup of cashew or coconut milk

Salt and Pepper to taste

1. Heat a soup pot over low heat - Add oil, parsnip, and onion. Saute' 13 min. or until onions and parsnips are soft. Add garlic, and saute' until fragrant(about 1-2 min)

2. Place onion, parsnip and garlic in blender. Add red peppers, chiles, broth and milk. Puree on high for about 5 minutes. Consistency should be creamy and smooth. 

3. Pour mixture into sauce pan and warm up. *Be sure not to boil. 

4. Season with salt and pepper to taste. 

5. Serve warm.


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