Roasted Red Pepper and Avocado Soup with Sausages

Ingredients:

-3-4 roasted red peppers, de-skinned and de-seeded and roughly chopped (Either jarred in water or you could roast your own)

-1 avocado, pitted

-1 yellow onion, diced

-3 garlic cloves, minced

-1 cup canned coconut milk

-1 cup vegetable broth

-½ lime, juiced

-1 tablespoon smoked paprika

-1 tablespoon paprika

-1 teaspoon red pepper flakes

-1 teaspoon dried oregano

-2-3 tablespoons olive oil

-Salt and pepper, to taste

Garnish:

-½ avocado, diced

-Chopped cilantro

-4-5 cooked sausages

Instructions:

• Place a saucepan over medium heat, add in oil, garlic and onion. Cook up onions until they are translucent.

• Then add in your roasted red peppers with broth and coconut milk along with your smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.

• While soup is simmering, slice up your sausages and cook on a skillet on both sides.

• Once everything has simmered, scoop out avocado and add to the saucepan along with lime juice. Then use an immersion blender to mix until soup is smooth and creamy.

• Top soup with diced avocado, chopped cilantro, and sausage.

Makes 4 servings;

*count each serving as 2 proteins and 5 fats.

Recipe from paleomg.com                            www.drbishop.ca