Sheet Pan Soup – Spicy Red Pepper Soup
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Sheet Pan Soup – Spicy Red Pepper Soup
Ingredients for 3 servings
- 3 red bell peppers, seeds removed and chopped
- 3 tomatoes
- 1 garlic bulb, top trimmed and wrapped in foil
- 1 fresno pepper
- 1 shallot
- 2 tablespoons olive oil
- pinch of sea salt & pepper
- 1 tablespoon The Fit Cook garlicky herb seasoning
- 2 cups water
- 1 vegan bouillon cube (I like Not Chick-n brand)
- 1 bundle spinach
- sea salt & pepper to taste
Set oven to 400F.
Slice the top off the garlic bulb and rub the top with 1 teaspoon olive oil and add a pinch of sea salt. Wrap in foil. Add all ingredients to sheet pan and roast for 35 -40 minutes until soft.
Add to a pot along with water. Be sure to remove the stem from the fresno pepper and squeeze out the garlic cloves. Use an immersion to smooth everything together and bring to a gentle simmer and cover for 10 minutes. I like to add a bouillon cube as it simmers for deeper flavor. Lastly, fold in spinach and stir until wilted.
Serve immediately!
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