Dinner in under 15 minutes
When I have no time and energy, it’s so easy to just dial in to Seamless for my go-to orders of either Thai or Indian food. Not that there is anything wrong with that! But the reality is, if we did that every time, our bodies would be none too pleased with us.
With a busy schedule in full swing, I can appreciate a meal that can be prepared in under 10 minutes that takes minimal effort to make! You won’t believe how easy this recipe for roasted red pepper and basil soup is and you’ll be even more delighted when you give it a taste. This is also a real comfort food, perfect when you need a little something to take the chill out of your bones this time of year.
Pair this with some avocado toast on Bob’s Red Mill Gluten Free Hearty Whole Grain Bread and you have yourself a healthy, satisfying, inexpensive, and delicious meal in about 15 minutes start to finish. Who can’t take 15 minutes for health!?
Makes 1 large bowl of soup Ingredients: 2 shallots, diced 12 oz. jar roasted red peppers ¼ c seafood or vegetable stock 10-12 large basil leaves 2 Tbsp olive oil ¼ full-fat coconut milk ½ tsp salt ½ tsp pepper
Directions: In a small pan, heat olive oil over medium heat. Add shallots and sautė until soft. Add jar of pepper and stir with shallots about 1 minute. Remove from heat. Place pepper and shallot mix, stock, basil, coconut milk, salt, and pepper in a blender. Blend on high speed until smooth. Return to heat. Add more coconut milk if you would like a thinner soup and salt and pepper to taste. Serve when it reaches optimal soup temp for you and enjoy with some avocado toast on the side!
*This avocado toast is my favorite on Bob’s bread. I like to toast my bread, spread coconut oil on it, sprinkle with sea salt, then layer on your avocado. Top with a few red pepper flakes and arugula!