Roasted Red Pepper Soup

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Cooking with Michele
Nutrition per serving    (USDA % daily values)
CAL
186
FAT
37%
CHOL
5%
SOD
11%

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Ingredients for 8 servings

2 tablespoons olive oil

1 medium onion, chopped

1 fennel bulb, chopped

3 cloves garlic, chopped

6 red bell peppers, roasted and peeled

3 cups chicken stock

1 avocado, diced

1/2 cup creme fraiche

1 tablespoon lime zest

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