Red Pepper, Almond, & Garlic Soup

Ingredients

2 big bell peppers

½ cup raw almonds

5 garlic cloves

3 medium tomatoes

2 cups almond or oat milk (optional, for SCD use almond milk)

Nut butter, optional

2 big bell peppers

55 grams raw almonds

5 garlic cloves

3 medium tomatoes

2 cups almond or oat milk (optional, for SCD use almond milk)

Nut butter, optional

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Dietary Therapies

SCD

mSCD

IBD-AID P2

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Soy Free

Preheat the oven to 390 ºF (198 ºC) . Line 2 trays with a baking sheet.
On one tray, put the peppers, the tomatoes upside down and a cut a cross on their back, and garlic cloves with their skins. Put the almonds on the other tray and bake.
Remove the almonds after 12 to 15 minutes when they are roasted. Remove the garlic after 25 to 30 minutes when they are soft.
Turn the peppers around once and remove the tomatoes when they are soft. Increase the heat for 10 minutes until the skin of the peppers starts bubbling and blackening.
Remove peppers, place them in an airtight container, and close it well for 20 to 30 minutes to allow them to steam. This helps remove the skin.
Grind the almonds, peel the garlic and tomatoes, peel the peppers and put everything in a saucepan with the almond milk or water. Add salt as desired.
Heat up and blend together. Serve with nut butter if desired.