Roasted bell pepper and garlic soup with sage and thyme

Name: Roasted bell pepper and garlic soup with sage and thyme
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2 bowls
Ingredients: 5 red bell peppers; 2 tbsp maple syrup; 2 bulbs garlic; 2 cups broth; or or MM healing broth; 1 handful fresh thyme; ½ handful fresh sage

User Reviews

4.0

3 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
50 mins
Servings
2 bowls
Calories
98 kcal
Course
Soup
Cuisine
European, Mediterranean, French, Italian

Roasted bell pepper and garlic soup with sage and thyme

Iris Warren

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Deliciously soft soup, full of flavours. Pure red bell pepper oven roasted in the skin. With the subtle flavour of garlic that is also roasted in the oven. With some vegetable or chicken stock, thyme and sage.

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Ingredients

Servings

5 red bell peppers
2 tbsp maple syrup leave out or use honey on a 369 cleanse
2 bulbs garlic
2 cups broth vegetable or healing
or or MM healing broth
1 handful fresh thyme
½ handful fresh sage

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Instructions

Preheat the oven to 430F or 220C.
Wash the peppers and dry it. Leave the stem on, so you can still hold on to the peppers later.
Remove the outer skins from the garlic bulb, but leave all the cloves intact. Cut the top off all the cloves. Put next to the peppers. Optional: cover the bulb with just a little piece of parchment paper.
Place the pepper in the oven dish. Place the wrapped garlic bulb next to it. Put into the oven. Set the timer to 45 minutes.
Remove from the oven and let cool. It takes about 15minutes before you can continue without burning your hands.
Remove the skins from the pepper, squeeze the garlic from the cloves and put both in a pan.
Add the stock or broth and bring to the boil. As soon as it boils, use the immersion blender to make a creamy soup.
Strip the leaves from the thyme and add. Cut the sage into very small pieces and add. Keep both a bit separate to garnish the plates.
Spoon onto plates. Garnish with some herbs and sprinkle some maple syrup around if desired.