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Golden Bell Pepper Soup from Eating Clean

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Eating well does take effort, there’s no denying it! But, it doesn’t have to be tasteless or a tough task at all. Once incorporated into your daily routine, you’ll find that eating well is essential to staying healthy and feeling good every day. An excellent way to start incorporating this habit is to plan your meals ahead at the beginning of the week. Planning ahead will mean avoiding the mid-week stress of making it to the grocery in a scramble and that you’ll always have an  answer to the inevitable “what’s for dinner” question. To start, try this recipe from Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Golden Bell Pepper Soup

Serves 6 to 8

An excerpt from Eating Clean:

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts

Screen Shot 2016-04-15 at 7.11.53 AMIngredients

  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram1 recipe
  • Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional

Directions:

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft,about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot,and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender,about 20 minutes.Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed,thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

One thought on “Golden Bell Pepper Soup from Eating Clean

  1. Pingback: Chef Spotlight – Amie Valpone | Recipe Redo Blog

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