Roasted Red Pepper Soup

As a part of using up my produce box I was also looking to utilize some roasted red peppers we got from Costco. At the time we thought it was great purchase and I used them for some homemade frozen pizza but I noticed I needed to make an effort to include them which is when I thought of making a soup. Further, I wanted to use up some more kale I had which is when I found this recipe.

• Olive oil
• 1/2 Onion, Chopped
• 2 Bay leaves
• 1 Tablespoon dried Thyme
• 3-4 cloves, Garlic
• 1-2 cups, Kale chopped
• 1 Tomato, chopped (or canned diced tomato)
• 1 Tablespoon, Srirachi 
• 2 Cups Chicken broth (or Vegetable broth for vegans)
• 4 Roasted Red Peppers

1. Heat olive oil in a medium size sauce pan. Add onion, thyme, and bay leaves. Saute 7-10 minutes until tender. 

2. Add garlic ( I just added them whole since they will be blended up later ) saute 1 minute then add kale, tomato, and srirachi. Bring to boil then down to low to simmer for 10 minutes until kale wilts.

I made the broth with 2 cups of hot water and 2 bouillon cubes

Rough chops as everything was going to be blended later

3. Add peppers, then simmer for 10 more minutes

4. Remove from heat, remove bay leaves and place in blender. Blend until smooth. Serve.

Delicious! Look at that color!

Thoughts: SPICY! But delicious - so low calorie you could eat the whole recipe for under 150 calories. I wouldn't recommend unless you're using a low sodium broth but it is very nutritious and the spicy and vegetables will help fill you up with a 1-2 cup serving!

Modified from Roasted Red Pepper and Kale Soup