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Thursday, June 12, 2014

Red bells mushroom soup


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!


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