Saturday, January 17, 2015
Sweet Potato and Roasted Red Pepper Bisque
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 (I did not use this)
Seasonings to taste
Sea Salt, Liquid amino acids ( can be found at the health food store - similar to soy sauce), pepper, or I used Mrs. Dash. ( I used a couple shakes of Mrs. Dash, 3 sprays of amino acids and a couple shakes of cinnamon)
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 thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add aminos, salt, pepper, and seasoning desired. SERVES 1 (makes 2 cups).
7 g fat
1 g saturated fat
0 mg cholesterol
530 mg sodium
35 g carbohydrate
6 g fiber
3 g protein
509 mg potassium