Did you know that a cup of red peppers has almost 3x more vitamin C than an orange?! This soup is a delicious way to incorporate more immune-supportive vitamin C in your diet AND sneak in some other nutrient-packed veggies as well. I use jarred roasted red peppers to make it easy. The whole family is sure to like this one. This makes a large batch of soup- I freeze half for later!

Ingredients:

• 3 cups roasted veggies (I use sweet potatoes, onion, garlic, carrots, and cauliflower. Roast in the oven for 25-30 minutes with a drizzle of avocado oil, salt, pepper, smoked paprika, and turmeric)
• 6 cups bone broth
• 1 can coconut milk
• 2 jars of roasted red peppers, drained and chopped
• 1 TBSP miso paste (this gives it a burst of flavor!)
• Salt and pepper to taste

Instructions:

1. In a large soup pot, bring broth to a boil. Add roasted veggies. Reduce heat to low.
2. Add roasted red peppers and coconut milk. Remove from heat and let cool for 10 mins.
3. Reserve ~1/2-1 cup of the broth in a glass measuring cup. Whisk in 1 TBSP miso paste.
4. Add miso/broth mixture back to the pot of soup.
5. Using an immersion blender, blend the soup until smooth.
6. Season with salt and pepper.

Enjoy!