Sweet Potato & Roasted Red Pepper Bisque
This recipe came from the Beachbody Ultimate Reset
- 1 sweet potato
- 1/4 red pepper
- 1 cup vegetable broth (I ended up using more to make it more “soupy”)
- 1 tsp finely grated peeled ginger root (this had a stronger taste than I expected, so next time I’m using less or none at all!)
- 1 1/2 tsp olive oil
- 2 tsp miso paste, diluted in 1 tsp hot water (miso paste is hard to find, I recommend just using your own herbal seasoning)
- Himalayan salt and herbal seasoning to taste
Cook sweet potato.
Now you can either peel, cube and cook in boiling water, drain and set aside.
I bake mine in the oven. Wash, poke holes in potato, wrap in aluminum foil, place on cookie sheet covered with aluminum foil as well and bake for about an hour at 400 degrees. When you take it out, the skin will peel right off!
Roast a red pepper. You can either do this on a gas stovetop or a grill. Turning frequently until evenly charred. OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes until skin is charred.
Put pepper in a bowl and cover with a towel for 10 minutes to steam. Clean off skin, and seeds and cut into 1/2 in cubes. You only need 1/4 of the pepper.
Place sweet potato, pepper, broth, ginger, oil and miso in blender. Blend thoroughly adding more liquid to achieve a desired soup consistency. Transfer to a pot and gently heat on low until hot. Add seasonings as desired. Add some more peppers on top for a chunky soup.
On the side, I steamed some asparagus with slivered almonds!