LCHF - My Copenhagen Kitchen

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Spicy & creamy vegetable soup

June 3, 2015 af Jane Faerber Leave a Comment

Spicy vegetable soup --> MyCopenhagenKitchen.com

When it’s cold and windy outside, I always start craving hot soups. Even if the calendar says summer like now. This soup is one of my favorites – together with my all time favorite – the thai soup that I’ll share with you in a couple of days.

This soup is quite spicy. My kids are fairly good at eating spicy foods. Sometimes my daughter Vega finds this soup too spicy but then I let her soften it with sour cream. That girl loves sour cream. And butter! Man, she can eat it by the stick!

But this soup is brilliant. If you don’t finish it, you can store it in the freezer in a glass container.

SERVES 4

  • 3 onions
  • 4 cloves of garlic
  • 3-4 carrots
  • 2 red bell peppers
  • 2 red chilis
  • 2 cups vegetable stock
  • 2 tablespoons of concentrated tomato paste
  • 1 cup heavy cream
  • 1 tsp ground paprika
  • 1 tsp cayenne pepper
  • salt and pepper
  • Odourless coconut oil for frying

INSTRUCTIONS

1. Prepare your vegetables: Peel and chop onions, garlic, carrots and bell peppers. Halve the chili and remove the seeds.

2. In a large soup pot, heat up coconut oil and stir fry chopped onions and garlic for a couple of minutes. Then add in the rest of the vegetables and the chilis. Let them cook for 5 minutes and stir regularly.

3. Add spices, vegetable stock and cream and bring to boil. Allow to simmer for 12-15 minutes or until the vegetables (especially carrots) are nice and tender.

4. Find and remove the chilis. Blend the soup directly in the pot using your immersion blender.  

If you have some leftover meat from the night before, chop it up and put it in. Or serve it with the cauliflower-cheese buns that I know you keep in the freezer!

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Filed Under: Aftensmad, Dinner

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Jane Faerber
Jeg hedder Jane, og det er mig, der blogger her på Madbanditten. Udover at blogge skriver jeg bøger og holder foredrag. Alt sammen om mad og sundhed og livet ind imellem.