Sweet Potato & Roasted Red Pepper Bisque Soup
(from the Ultimate Reset Nutrition Guide)
Serves 1, but can easily be doubled or even quadrupled
1 sweet potato
1/4 red bell pepper
1 cup vegetable broth or water
1 tsp finely grated ginger root
1 1/2 tsp extra virgin olive oil
2 tsp miso paste, diluted in 1 tsp hot water
Peel* and cube sweet potatoes. Steam until tender. Set aside.
Meanwhile, roast red bell pepper* on gas stovetop or grill turning frequently until evenly charred on the outside OR in the oven at 400° for 15-20 min. turning every 10 min. or until skin is charred. Put pepper in bowl and cover with towel for 10 min. to steam. Clean off skin by running under cool water.
Place all ingredients in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thouroughly, adding more liquid to achieve desired soup consistency.
*The second time I made this I didn't peel the potatoes and I used the red bell pepper raw. Just as good and a whole lot quicker! You could even try it with a pinch of smoked paprika.
(from the Ultimate Reset Nutrition Guide)
Serves 1, but can easily be doubled or even quadrupled
1 sweet potato
1/4 red bell pepper
1 cup vegetable broth or water
1 tsp finely grated ginger root
1 1/2 tsp extra virgin olive oil
2 tsp miso paste, diluted in 1 tsp hot water
Peel* and cube sweet potatoes. Steam until tender. Set aside.
Meanwhile, roast red bell pepper* on gas stovetop or grill turning frequently until evenly charred on the outside OR in the oven at 400° for 15-20 min. turning every 10 min. or until skin is charred. Put pepper in bowl and cover with towel for 10 min. to steam. Clean off skin by running under cool water.
Place all ingredients in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thouroughly, adding more liquid to achieve desired soup consistency.
*The second time I made this I didn't peel the potatoes and I used the red bell pepper raw. Just as good and a whole lot quicker! You could even try it with a pinch of smoked paprika.
