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Sweet Potato & Roasted Red Pepper Bisque

By September 5, 2017September 8th, 2017Dinner, Lunch, Recipes, Side / Snack, Vegetarian
Sweet Potato & Roasted Red Pepper Bisque
Serves 1
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  1. 1 cup water
  2. 1 medium sweet potato (or yam) peeled, cubed
  3. 1/4 medium red bell pepper
  4. 1 tsp finely grated ginger root
  5. 1-1/2 tsp extra virgin olive oil
  6. 2 tsp miso paste, mixed with 2 Tbsp hot water
  7. 1 cup vegetable broth (or water)
  8. Bragg Liquid Aminos (or Pink Himalayan salt, to taste; optional)
  9. Herbal seasoning blend (to taste; optional)
  1. Bring water to a boil in a small saucepan over medium heat
  2. Add sweet potato, cook for 5 to 7 minutes. Drain. Set aside.
  3. Roast bell pepper on grill or gas stove top.
  4. Turn frequently until skin is evenly charred.
  5. Place in medium bowl. Cover with a kitchen towel for 10 minutes.
  6. Peel skin under running water.
  7. Remove seeds. Chop into 1/2 inch cubes
  8. Place sweet potato, bell pepper, ginger, oil, miso and broth in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel
  9. Blend until smooth. If consistency is too thick, add water.
  10. Heat soup in a medium saucepan over medium heat; cook, stirring frequently, for 4 to 5 minutes, or until hot.
  11. Add Bragg Liquid Aminos (if desired) and seasoning blend (if desired)
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