Try this – 4 Ingredient Spicy Bisque

 Pepper Coconut Bisque

I love a bold flavor that results from limited ingredients and little prep time.

If you like spicy with a little sweet (think Thai flavors), you gotta try this Pepper Mushroom Coconut Bisque. Full of flavor and easy to make. It’s low-carb and can also be used as a sauce. Serve with avocado or fresh mint. It’s simply delicious.

Just recently I updated to a professional Vitamix, and it’s even better than I’d imagined.  You can make this bisque with any blender. I originally put it together with a smaller less powerful blender and it still tasted amazing. It was just chunkier because my old blender couldn’t make a finer puree.

Another thing that’s great about this Vitamix is the strong motor that can also heat your food when using features such as the “soup” setting. When serving after using this setting, it’s as good as being fresh off the stove. Needless to say, I love my new Vitamix.

WHAT YOU’LL NEEED

• 1 Tablespoon of Tobasco
• 1 can of Unsweetened Coconut Milk 
• Approximately .10 oz or 2 small boxes of Sliced Mushrooms 
• 2 Red Peppers 

OPTIONAL – You’ll need something so that the veggies don’t stick when you broil them. I like to use olive oil and season with lemon pepper.

• A little Olive Oil for broiling
• and Lemon Pepper for seasoning the veggies before broiling

GARNISH ideas –

I love this bisque with half an avocado. I just didn’t have a pretty one when I was taking pictures the other day.

Fresh mint is also a nice touch and aids in digestion. It looks pretty and smells great.

Prep and Broil

Set your oven on high broil while you slice, add olive oil, and season the peppers and mushrooms.

Broil on high for 15 min until the peppers and mushrooms are browned.

It’s time to blend.

Add Coconut milk & Tobasco to your blender. Then add your peppers and mushrooms. If you want a thicker bisque, don’t add water. I prefer it thicker, so it can be used as a sauce for veggie noodles.

SPICY SWEET COCONUT SOUP

Paleo, Low- Carb, Keto, Gluten- Free, Soy Free, Plant-Based

The recipe makes 3-4 servings.

INGREDIENTS

• 1 Tablespoon of Tobasco
• 1 can of Unsweetened Coconut Milk 
• Approximately .10 oz or 2 small boxes of Sliced Mushrooms 
• 2 Red Peppers 

OPTIONAL – You’ll need something so the veggies don’t stick when you broil them I like to use olive oil and season with lemon pepper.

• A little for Olive Oil for broiling
• Lemon Pepper for seasoning the veggies before broiling

GARNISH ideas –

• I love this bisque with half an avocado. I just didn’t have any pretty ones when I was taking pictures the other day.
• Fresh mint is also a nice touch and aids in digestion. It looks pretty and smells great.

RECIPE

Set your oven to high broil. Slice peppers. Add mushrooms and olive oil and lemon pepper to try for broiling. Broil on high for 10 to 15 min or until mushrooms and peppers are browned.

Add coconut milk and veggies to Vitamix. Don’t forget the best part–it’s time for Tabasco!

It’s been a while since I’ve shared a recipe post. I hope you enjoy this fast, flavourful soup. It’s another happy accident in the kitchen. 🙂

PS. I’m currently taking a break from dairy, but if you’d like to know a fast way to make cheese crisp in the microwave check out this post. It’s a crowd pleaser. Also, if you want to know how to make avocado toast with no carbs I love this easy idea.

Thanks for visiting!

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Vitamix A3500 | Bold Black Gingham Napkins | Black Mango Wood Chargers | Villeroy & Boch New Wave Place Setting | Cambridge Gold Flatware |Oven | Black Marble Napkin Ring Set |