Roasted Red Pepper, Avocado and Sausage Soup


4-5 cooked sausages of choice

2–3 Tbsp. fat of choice

1 yellow onion, diced

3 garlic cloves, minced

3-4 roasted red peppers, roughly chopped

1 cup canned coconut milk

1 cup vegetable broth

1 Tbsp. smoked paprika

1 Tbsp. paprika

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1 avocado, pitted

½  lime, juiced

½  avocado, diced (to garnish)

chopped cilantro (to garnish)

salt and pepper, to taste


  1. Place a saucepan over medium heat, adding fat, garlic and onion. Cook up onions until they are translucent.
  2. Add roasted red peppers with coconut milk, broth and smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
  3. While soup is simmering, slice up sausages and cook in a skillet on both sides. Set aside to add to soup just before serving.
  4. Once liquid has simmered for 8-10 minutes, remove seed from avocado and add flesh to the saucepan along with lime juice. Using an immersion blender, mix until soup is smooth and creamy. If you don’t have an immersion blender, add soup to a food processor and blend in batches.
  5. Place in bowls, top with diced avocado, chopped cilantro, and sausage. Enjoy!


Serves 3-4


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