Bell Pepper Coconut Taco Soup

Dinner under 10 min!

Roasted Bell Peppers:

• 4 oven baked bell peppers (I used 2 red and 2 orange bell peppers)

• 1/2 large onion or 1 small onion, sliced and baked with bell peppers

• Two sprays of pan fry coconut oil sprayed on bell peppers and onions (baked at 375°F for 25-30 min)

Ingredients:

• Roasted bell peppers and onions

• 1-2 tbsp taco spice

• 1 green chili, seeded or deseeded based on your spice level (optional, I love spicy food!)

• Salt to taste

• 2 cups of vegetable stock low sodium

• 1-2 cups of coconut milk

Instructions:

1. Blend all ingredients in at high intensity until it's soup consistency (I used a Vitamix)

2. Adjust spices according to your spice level

3. Enjoy with a salad!