Sweet Potato and Roasted Red Pepper Bisque
Serves 1 (You can double or quadruple the recipe, for more servings)
1 C Water
1 Medium Sweet Potato (or yam), peeled and cubed
1/4 Medium red bell pepper
1 tsp. finely grated ginger root
1 1/2 tsp. extra virgin olive oil
2 tsp. Miso paste, mixed with 2 Tbsp. hot water
1 C Vegetable broth
Himalayan Salt to taste (optional)
Bring water to a boil in a small saucepan, over medium heat; add sweet potato and cook 5-7 minutes. Drain and set to the side.
Roast the pepper on a grill or gas stovetop, turning frequently until the skin is evenly charred. Place the pepper in a medium bowl and cover with a kitchen towel for 10 minutes. Peel the skin of the pepper, while holding under running water. Also be sure to remove the seeds. Chop into 1/2-inch cubes.
Please the sweet potato, bell pepper, ginger, oil, miso and broth in a blender or food processor, in 2 or more batches in necessary and cover with a lid and kitchen towel. Blend until smooth.
If the consistency is too thick, add water. Heat soup in a medium saucepan over medium heat; cook, stirring frequently, for 4-5 minutes or until hot.
Serve and ENJOY!
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