Monday, January 28, 2013

Sweet Potato & Roasted Red Pepper Bisque

I got this recipe on while doing The Ultimate Reset. Let me tell YOU! .. It's as amazing as it sounds. This meal can be great for a week night dinner with roasted veggies or you can steam them. Use the leftovers to have for lunch with a Salad. This would even be a great meal to batch cook and use all week long for lunches if you are a person that is on the go. I hope you enjoy this recipe as much as I did and still DO! I plan on keeping this in the weekly rotation of meals. ENJOY!

This recipe is good for ONE person - so double up or triple ...

1 sweet potato
1/4 red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root - you can omit this if you want. I used crushed ginger.
1 1/2 tsp extra virgin olive oil
1 tsp miso paste, diluted in 1tsp hot water
Seasonings to taste
Sea Salt, Liquid amino acids ( can be found at the health food store - similar to soy sauce), pepper, or I used Ms Dash Onion and Herb Seasoning. It's salt free. LOVE those seasonings.

Peel and cube sweet potatoes, Cook in boiling water until tender. Drain and set aside. Meanwhile, roast whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15-20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into 1/2-inch cubes. (set remainder of pepper aside for another use)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky Soup, set aside some chunks of pepper.) Blend throughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add amines,salt,pepper, and seasoning desired. SERVES 1

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