The Secretly Healthy Soup Everyone Will Love
If you’ve ever tried to convince your family—or yourself—to eat more vegetables, you know how that goes. A pile of untouched greens, some polite chewing, and maybe even a few dramatic gags. But here’s the trick: you don’t have to see the veggies to enjoy them. That’s where blended soups come in—a cozy, flavorful way to sneak in the good stuff without sacrificing taste.
Comfort food that’s secretly full of veggies
One of the best versions of this little kitchen magic act is Smoky Roasted Red Pepper & Sweet Potato Soup. It’s rich, creamy, and packed with flavor, yet totally plant-powered. Here’s how to make it:
Smoky Roasted Red Pepper & Sweet Potato Soup
Ingredients:
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 2 red bell peppers, halved and seeded
- 1 tablespoon olive oil (plus more for drizzling)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Pinch of cayenne (optional)
- ½ cup coconut milk or cream
- Salt and pepper to taste
Instructions:
- Roast the sweet potatoes and red peppers at 400°F for 25–30 minutes, until soft and slightly charred.
- In a large pot, heat olive oil and sauté the onion and garlic until fragrant.
- Add roasted veggies, broth, smoked paprika, and cayenne. Simmer 10–15 minutes.
- Blend until smooth using an immersion blender (or regular blender in batches).
- Stir in coconut milk, season to taste, and warm through.
Top with a drizzle of olive oil, roasted pepitas, or a dollop of sour cream if you’re feeling fancy.
The beauty of this soup is that it tastes indulgent but secretly packs in vitamins, fiber, and antioxidants. Even the pickiest eaters won’t realize they’re devouring two full servings of veggies. It’s comfort food with a mission—and your new favorite kitchen trick.
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