Creamy, Spicy, Bold.... and the soup is good too!
Complexity Level: Easy
Roasted Pepper BisqueComplexity Level: Easy
What You Need:
3 Large Bell Peppers
1 Jalepeno
1 bunch Garlic
1 Lime
1 tsp Salt
1 13.5 oz. can Light Coconut Milk*
Cilantro to garnish
To start, roast your peppers and garlic over flame to cook the meat but crisp the skin. Remove from heat and de-seed the bell peppers, leaving the jalepeno seeds for added heat. Squeeze the garlic from the skin, and place into a blender. Add the peppers, salt, juice of the lime, and coconut milk, and liquidify. Pour into a sauce pan over medium heat. When simmering lower and serve. Pictured with fresh chopped cilantro as a garnish. Vegan, elegant, too good to be true!
Simple but so rich in flavor and texture no one needs to know how little effort it took to make!
*As a vegan I often use coconut milk in place of cream. If not a coconut fan, use heavy cream instead. Equally as rich, but without the hint of the islands!
Enjoy!
XOXO,
Absolutely amazing flavor and super simple to make!
ReplyDeleteI love recipes using peppers! Looks delicious :)
ReplyDeleteDucky -- let me know if you try it... I was sold from bowl 1!
ReplyDeleteInteresting twist with the coconut milk!
ReplyDeleteGreat recipe, I'd love to try this!! :)
ReplyDeleteThanks Jen and Kelly! Teh coconut milk works great with the peppers! I can't wait to hear how it goes!!!
ReplyDelete