Cold chili pepper soup — Meal
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Macros (per serving)

Fat

13%

(1 g)

Protein

11%

(2 g)

Carbs

76%

(12 g)

9 g Net,

3 g Fiber

68 Calories (per serving)

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Soups

Cold chili pepper soup

By Meal.com

Ingredients

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Onion

1 piece

Fresh sage

1 bunch

Red pepper (hot)

3 pieces

Bay leaf

2 pieces

Cumin Ground (grinded)

2 tsp

Coconut blossom sugar

1 tsp

Chili powder

1 tsp

vegetable broth

500 ml

Water

500 ml

Celery

1 stalk

Lemon grater

2 Tbsp

Fresh basil

1 Tbsp

Fresh parsley

1 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

30 min

1

Coarsely chop the onion.

2

Fry the roughly sliced onion and sage in some (olive) oil for about five minutes until the onion is soft and translucent.

3

Meanwhile, remove the seeds from the peppers and finely chop them. Add them to the onion with a little salt, the bay leaf, cumin, sugar and chili powder and fry for another five minutes.

4

Then add the broth and the water. Bring to the boil and simmer for 15 minutes.

5

Once the peppers are soft, remove the bay leaves from the pan and puree the soup until it is completely smooth.

6

Allow the soup to cool slightly and then add the celery pieces and lemon zest.

7

If the soup is too spicy, add some water or sugar to taste. Serve the soup at room temperature.

8

Garnish with the basil and parsley and a dash of olive oil.

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Details

Allergens

Fruit, Nightshade, Celery, Citrus

Diet

Paleo, Keto, Vegetarian, Sirtfood

Course

Lunch, Side dish, Appetizer

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