Name: Red Pepper Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 Tbsp olive oil; 2 large onions, finely sliced; 4 red peppers, cut into halves, seeds and veins removed and finely sliced; 2 tsp of salt; 4 garlic cloves, peeled and chopped; 4 cups of chicken stock (add more if you like a thinner soup); ¼ tsp red pepper flakes; 1 tsp red wine or sherry vinegar; Applegate Perfect Oven bacon, about 2 slices per serving (see how-to below); Cashew Crema MAGIC ELIXIRS (Recipe below); 1 cup raw cashews; 3/4 cup water; 1/4 tsp sea salt

Description

This soup is a family favorite. It’s going to be in your weekly rotation in no time!

Ingredients

For the soup:

2 Tbsp olive oil
2 large onions, finely sliced
4 red peppers, cut into halves, seeds and veins removed and finely sliced
2 tsp of salt
4 garlic cloves, peeled and chopped
4 cups of chicken stock (add more if you like a thinner soup)
¼ tsp red pepper flakes
1 tsp red wine or sherry vinegar
Applegate Perfect Oven bacon, about 2 slices per serving (see how-to below)
Cashew Crema MAGIC ELIXIRS (Recipe below)

For the Cashew Crema:

1 cup raw cashews
3/4 cup water
1/4 tsp sea salt

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Instructions

Making the soup:

HEAT 2 Tbsp olive oil over medium to medium high heat in a large Dutch oven. Cook onion, red pepper, and 2 tsp salt, until soft but not brown, about 8 minutes. Stir occasionally so it does not burn.

ADD garlic and cook for another 4 minutes. Add the chicken stock plus 1 tsp vinegar and red pepper flakes. Bring to a boil.

COOL slightly and then pour into a Vitamix or blender and blend until smooth.

SERVE topped with sprinkles of crumbled Applegate Whole30 approved bacon.

Making the Perfect Oven Bacon:

PREHEAT oven to 350°F. Line sheet pan with parchment paper.

PLACE bacon flat on the sheet pan.

COOK in the oven for 10-15 minutes, until crispy.

Making the Cashew Crema:

Soak the cashews in water (enough water that the cashews are covered by an inch) for at least 2 hours, but can be as long as overnight. Rinse well. Blend the cashews with 1/4 cup of water and the sea salt. Add more water as needed to make the cashew cream the consistency you like. I usually do 3/4 cup of water.