Ideal for a cold and wet UK winters day this soup is loaded with vitamin C and antioxidants, and well….just so pretty! The beautiful colour adds a ray of sunshine to an otherwise dull day making you feel that summer is around the corner whilst keeping your belly warm and full!
Please note that if you have an autoimmune condition or follow an AIP diet then I would suggest avoiding this recipe entirely. Whilst I stick to a Paleo template that works perfectly for my family regarding taste, health, weight etc. this may not work for everyone. When I create a recipe it is with my family in mind which I will then share for other families to enjoy. There are a number of variations of Paleo and often ingredients I include may not be considered 100% Paleo. Miso paste is used in this recipe, whilst I feel it is a grey area ingredient, the purists will argue that it is not Paleo because it is soy. For those with health issues, or just wanting to avoid it, there is an alternative in the notes section, so do look out for it.
If you email me your query regarding any of my recipes, I’ll be more than happy to offer an alternative ingredient.
- Preheat the oven to 250ºC.
- Rub down the peppers with coconut oil and place on a baking tray.
- Roast the peppers until their skin is bubbling and starting the char - approx 30min - but keep an eye on them!
- Remove the peppers from the oven.
- Peel the outer charred skin off the peppers and transfer the pepper insides to a saucepan.
- Add the tomatoes, water, coconut cream, miso and spices to the saucepan and using an immersion blender, blend until smooth.
- Add the chorizo and gently simmer the soup for half and hour.
- Season to taste.
- To Serve
- Drizzle with a touch of coconut cream.
- Hold back half of the chorizo and microwave it for 1 min, then sprinkle on top, drizzle the oil over.
- Sprinkle chopped herbs.
- * Substitute the miso with a few cloves of roasted garlic and 1 Tbsp fish sauce