Red Pepper Paprika Soup w/ Avocado Crema - Innit

Ingredients

4 Servings

Produce

  • Lemon 1

  • Carrots 2

  • Red Bell Peppers 5

  • Fresh Chives 4 sprigs

  • Garlic Cloves 9

  • Yellow Onion 1

  • Avocados 2

Pantry

  • Extra Virgin Olive Oil 1/4 cup

  • White Wine Vinegar 1/4 cup

Canned/Bottled Goods

  • Vegetable Stock 6 cups

Spices

  • Kosher Salt 2 pinches

  • Black Pepper 1 pinch

  • Smoked Paprika 3 Tbsp

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 2, peeled, diced Carrots
    • 5, deseeded, sliced Red Bell Peppers
    • 1, diced Yellow Onion
    • 9, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3 Tbsp Smoked Paprika
    • 1/4 cup White Wine Vinegar
    • 6 cups Vegetable Stock
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2, pitted Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1, juiced Lemon
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper & olive oil, if desired.

    • 4 sprigs, chopped Fresh Chives
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 5.0 g 25%
Unsaturated Fat 25 g  
Low Cholesterol 10 mg 4%
Low Sodium 600 mg 25%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 13 g 48%
Sugars Total 17 g  
Protein 14 g 29%
Excellent Source: Vitamin C 250 mg 280%
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By Innit Culinary Team