Red bells mushroom soup for Paleo food lovers.
Ingredients:
- 2 big red bell peppers (about 1 pound), seeded/chopped
- 3 cloves of garlic
- 1 can of Coconut Milk
- 8 oz. Mushrooms
- Salt to taste
- Jalapeños (optional)
- Cilantro for garnish
Preparation:
Blend red bells, garlic and coconut milk to make it into a purée
(add a jalapeño for that little extra kick!) Transfer the mixture from the
blender into the crockpot. Add salt and chopped mushrooms and set the crock-pot
on high for 2 hours. Cooking times vary based on the crock-pot used. I used a 6-quart
crock-pot; for a smaller crock-pot, increase the cooking duration by 30
minutes. Add a dash of olive oil, if desired at the end. Ladle soup into bowls.
Garnish with fresh cilantro and enjoy!
