This blended vegetable soup is one of my favorite dinners on a hot summer day. Take advantage of summer's delicious bell peppers and abundant fresh herbs in this simple Roasted Yellow Pepper and Oregano Soup.
Roasted Yellow Pepper and Oregano Soup
Serves 1 (about 350 calories)
6 oz jarred roasted yellow bell peppers*
1 Tbsp fresh oregano, packed
¼ lemon, juiced
¼ cup hot water
Sea salt and black pepper
*Note: You might also consider roasting your own peppers
This recipe is brimming with nutrient-packed all-stars:
Detox darlings embrace fresh oregano as an immunity booster and digestive aid.
Good quality fats, including avocados, extra-virgin olive oil, and raw nuts, when enjoyed in moderation, actually store in the body as energy--not fat--which helps you lose weight in the long run.
Place yellow peppers, oregano, lemon juice, ¼ avocado, and water into a Blendtec or powerful blender until smooth and creamy. Season generously with sea salt and pepper. Blend again. Pour into a bowl. Garnish with remaining avocado, sliced into large cubes.
Peppers are in season. Try more recipes here.
Noelle Twiggs is the creator of GreenLemonade. Born from both the lessons of successes (detox 101: yes!) and failures (gym-rat diet: no!), the lifestyle website provides practical—and palatable—tips, tricks, and recipes to help everyone feel more happy, energetic, and well nourished.