GET PALEO SOUTHWESTERN RED PEPPER SOUP

2 Red Peppers
½ Red Onion
1/2 cup Mushrooms
1 clove Garlic
1 Sweet Potato
1 Carrot
2 cups Chicken Stock
1 cup Beef Stock
½ Tbsp Coconut Vinegar
½ tsp Cumin
1 Tbsp Cilantro
4 strips mutton
2 Green Onions
Sea Salt and Black Pepper (to taste)
Optional: 1 tsp Red Pepper Flakes

Let’s first process the vegetables. You want to remove the seeds, stems, and veins from the red peppers
—unless you want it hot; then leave some veins and seeds in. Peel the sweet potato and carrot, then
roughly chop all the red peppers, onion, mushrooms, garlic clove, sweet potato and carrot.

Heat the oil over medium-high heat and add the vegetables. You want to stir them around until the
onions are slightly caramelized (i.e., browned).

Once the onions are caramelized, then add the chicken and beef stocks, coconut vinegar, and cumin.

Bring to a boil, then simmer for 30–45 minutes, or until all vegetables are very soft. You want to barely
poke them with a fork and they should fall apart. If not, your soup will be lumpy instead of creamy.

Once soft, add the cilantro and blend it until it is creamy and smooth. Then put it back in the pan,
season with sea salt and black pepper, and place it on the burner on low until ready to serve.

For the garnish, dice the mutton very finely. I like to almost mince it if I have the time. Over mediumhigh
heat (~7), cook the mutton until it is dark and crispy. Remove it from the heat.

In a bowl, ladle out the soup, add chopped green onions (discarding the white parts), then mutton. I like
to drizzle a little of the mutton grease around it to pump up the flavor.

Tip If you don’t like mutton, you could do the same process as the mutton, but with chicken. Just dust it with a little Adobo Seasoning (see page 14) and cumin.

Serves 4
This recipe can easily be made Vegan; just swap the chicken and beef stocks with vegetable stock