Feeling stressed after a busy day? Unwind with a bowl of this comforting soup, which contains ingredients—like red bell peppers and peanuts—that can help combat inflammation caused by too much stress.
Ingredients:
4 medium red bell peppers (1 3/4 pounds)
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, sliced
2 teaspoons ground ginger
3 cups low-sodium vegetable broth
½ cup smooth natural peanut butter
1 cup light coconut milk
¼ teaspoon salt
⅛ teaspoon ground pepper
1 ½ cups prepared spiced crispy chickpeas
Directions:
Preheat oven to 400°F.
Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.
Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.
