Un-roasted Red Bell Pepper Soup

We used to have roasted red bell pepper soup all the time in the  not so distant past. The question I had was, “Can you fire roast peppers on stage one of the GAPS program?”.  All of the skin is removed  after all.. Well, I am a stickler for following the rules of this program so I didn’t want to take any chances. Here’s how to do it the un-roasted way.

 

Whole Bell Peppers

Start out with some of these beauties.

 

Cut them open and remove the seeds and pith.

Cut them open and remove the seeds and pith.

Simmer the peppers in the meat stock or bone broth of your choice. Let them cook for about a half an hour. 

Let it cool slightly and give it a whirl in the blender.

Let it cool slightly and give it a whirl in the blender.

 

This is how you get the "skin" of the peppers out of the soup.

This is how you get the “skin” of the peppers out of the soup.

 I was pleasantly surprised at how simple and delicious this is, even un-roasted. You can even sip this out of a hot mug. To create a sauce, reduce the soup on medium heat until it thickens. Add as much Ghee as your diet allows. If you want to get fancy, use the thickened version in a squirt bottle to decorate plates or top other meals.