Coming down with a cold? Besides our trusty Immune Squad custom kit, this Roasted Red Pepper Bisque will have you feeling great!
creamy-roasted-red-pepper-bisque photo credit: cotter crunch
  Ingredients:
  • 2 red bell peppers
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • Salt/pepper, to taste
  • 1 shallot sliced or chopped
  • 2 chicken breasts
  • 1 tbsp water
  • 2 cups unsweetened coconut milk
  • 2 cups chicken broth
  • 2 tbsp potato starch (for thickness)
  • 1/2 tsp cayenne
  • 1/4 tsp ground mustard
  • optional 1/4 c tangy tomato sauce
  • Fresh Cilantro and jalapeño pepper for garnish
Instructions:
  • Roast the peppers - Preheat oven to 475F. Place peppers on baking sheet and roast for 10 minutes on each side. (Total 20) Broil for 2-3 minutes and remove from oven. Remove skin from peppers and slice. Combining for soup - In a large pot, drop in 1 tbsp olive oil and your garlic and shallot. Sautée on medium until garlic begins to brown. Next, add in the coconut milk, broth, seasonings, and starch to the pot. Lightly simmer and mix all together for about 5 minutes. Place liquid and roasted red peppers in blender and blend until creamy. Add the soup back to large pot and bring it to a light boil. Reduce 10-20 minutes. Add chicken in and stir around to mix. Keep warm until ready to serve. Garnish with cilantro and jalapeños if desired.