Looking for a savoury lunch idea? This low FODMAP roasted red pepper soup is exactly what you need!
Preheat your broiler on high. Line a large baking sheet with foil and lay out your peppers, cut side down. Broil on the middle rack until the skins are blackened (about 15 minutes). Then, put the peppers in a sealed container or Ziploc bag for 10-15 minutes to steam the skins off.
Warm up the oil in a large saucepan, then add the leeks and cook until tender (about 3-5 minutes). Then, remove the peppers from their container and pull off the skin. You don't need to get all of it off, but make sure you remove all the black parts.
Add the peppers, chicken broth, salt, and pepper to the pot. Cover the pot and simmer for 20 minutes. Then, carefully blend the pepper pieces into the soup using an emersion blender.
Remove your pan from the burner and add the sour cream and oregano. Stir to combine. This recipe is excellent warm or cold!
Brought to you by The FODMAP Formula - www.fodmapformula.com