Monday

Red Pepper Soup Recipe

 

If you have been following you know that I am trying to maintain a healthy lifestyle for our family. We aren’t dieters, or sugar haters or tree lovers or vegetarians or any other funny name.

We have chosen to make sure that the food we are eating is for nourishment and energy first and then pleasure.

Not all food is bad. Not all sugar is bad. Fat can be good for you. Provided you are eating everything in balance. <--- This is key BALANCE

I have found that when I give myself a “free” day, I am still following a certain eating style. I know some foods give me headaches if I eat them. I have found that I enjoy dark chocolate more than milk and I can eat less of it and still have the same feeling.

I have found several recipes online that I like, I’ve found a downloadable P90x nutrition guide menu that I do enjoy some of their recipes/foods.

 

I’ve made several of the scramble’s {just not mushrooms} Roasted red pepper soup, vegetable soup, butternut squash soup. I’ve had turkey burgers and coleslaw. I haven’t tried the soy muffin but I have turkey breakfast sausage that I’m sure would work well here.

Here is how I made my Roasted Red Pepper soup.

 

I first roasted the peppers on my burner. I literally stuck them on the burner and roasted them. I washed them after they were cool to remove the burnt flesh that was falling off real easy.

peppers

I chopped the peppers up, then the onions, then added it to the pan.

mypot

Somehow my onions aren’t in the pot yet

 

I blended it all together

 

bledning it all

and holla.. here’s my soup!

my spup

sorry for the bad lighting. It was pretty late last night when I made this.

 

Here is the recipe for the P90x Red Pepper Soup. I omitted the tomatoes.

Ingredients:
2 cups white wine
1 onion, finely chopped
5 red peppers, roasted
2 cups celery
1 tablespoon garlic, minced
1/4 cup tomato paste
2 cups chicken broth{water}
2 tablespoons dried thyme
1/4 teaspoon white pepper
1/4 teaspoon cumin
Directions:

1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
2. Add tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.

 

Any new changes you are making?

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