Roasted Bell Pepper soup, suitable for vegans, low calories.
Pre heat the oven to 450 F.
Wash and cut the red bell peppers in half and place upside down (skin side up) on a baking sheet along with whole tomatoes and corn. Drizzle with two tablespoons oil and cook until the skin of pepper is blistered for about 10-15 minutes. Remove from the heat and set aside.
Heat 2 tablespoons of avocado oil in a Dutch oven skillet, add chopped celery, onion, carrots and keep stirring for about 3-4 minutes, until the onion is translucent.
Add minced garlic, basil, and cook until fragrant, for about 30 seconds.
Add roasted bell pepper, tomatoes, corn and vegetable stock to the Dutch oven and bring to a boil, cover and simmer for about 10-15 minutes.
Adjust seasoning with salt and pepper. Add almond milk, keep stirring for about 1-2 minutes
Use a hand blender to puree the soup. Let it boil for about 1 minute, then remove from the heat and serve soup with your favorite toppings (I used kale chips, fresh chopped tomatoes as garnish).