Wednesday, April 17, 2013

Sweet Potato and Roasted Red Pepper Bisque

As you all know I am  Beachbody coach and so I talk a lot about Beachbody because well I am very passionate about what I do.  Being so involved with Beachbody I am constantly surrounded by all the latest and greatest things going on.  I try to share as much as I can but honestly if I did I would ONLY talk about Beachbody and not all of my followers would enjoy that. 

One of the programs Beachbody has been talking about a lot lately is the Beachbody 21 Day Ultimate Reset. 

I am so very interested in this program and have it on my calendar for later this year after I get back from Summit in June. Since I am currently not committed to the program I have been doing my research as far as what to expect.  The Ultimate Reset provides many fabulous recipes and so I have been incorporating them slowly into my weekly meal plan.  This week I tried the Sweet Potato and Roated Red Pepper Bisque again and I have to say this is one of the tastiest soups and  it is homemade from all natural ingredients - nothing processed.  So not only am I fueling my body with the proper nutrients but I am also feeling overjoyed when I do these things for myself.  I take a few extra minutes out of my day to prepare a meals that are so full of flavor, I love them and I am following along with the healthy lifestyle I set out to lead.  

Okay enough rambling, you came here because you wanted the recipe which by the way  is super easy to make and can be prepared ahead of time and reheated. 

Sweet Potato and Roasted Red Pepper Bisque

1 sweet potato (aka garnet yam)
1/2 red bell pepper
1 cup vegetable broth or water (I used water)
1 teaspoon finely grated peeled ginger root
1 1/2 teaspoon extra virgin olive oil
2 teaspoon miso paste, diluted in 1 teaspoon hot water
Tamari or  Bragg Liquid Amos, Himilayan Salt, and herbal seasoning (to taste)

1. Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside.  Meanwhile, roast a 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.
2. 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, cut in quarters, and chop one quarter into 1/2 inch cubes (set remainder of pepper aside for another use).
3.  Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender or food processor.  (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 Tamari or aminos, salt, and seasoning if desired.

Serves 1

I paired this soup with a spinach salad today for lunch and it was delicious!! 

Interested in more clean eating recipes, join my Challenge Group. Not only do you receive some incredible recipes, but you also learn how to eat healthier by eating clean.  I provide you and the other members of the group meal plans, tips, guidance, accountability, and a whole lot more.  You even have the option is you would like to add in exercise and get an even more amazing lifestyle change.  If you are interested in learning more about these types of groups - CONTACT ME

or Maybe you are interested in learning more about what I do as a Beachbody Coach or maybe you are looking for a way to fulfill your passion to help others achieve their goals while also achieving your own. 
If so, CONTACT ME!! 

Now is the time to learn how to
Live a Fit, Happy, and Healthy life
and WE will do it 


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