You are here
Yin Yang Antioxidant-Rich Soup
This savory bell pepper soup recipe is rich in a number of antioxidants, most notably, carotenoids and vitamin C. The Yin-Yang presentation is created by pouring red and yellow bell pepper soups into each serving bowl at the same time.
Makes about 6 small servings
Ingredients:
1 large Yukon gold potato, peeled and chopped into bite-size pieces
3 red bell peppers
3 yellow bell peppers
1 small onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
Extra-virgin olive oil
Sea salt and pepper
Chives or green onions, finely chopped (garnish)
2 tablespoons fresh lemon juice
Directions:
1. To roast bell peppers, preheat broiler and line a baking sheet or pan with a thin coat of olive oil.
Cut each bell pepper in half lengthwise, and remove the stems, seeds, and white ribs.
Arrange halved peppers in a single layer on pan with the skin-side of the peppers facing up.
Flatten each pepper with the palm of your hand.
Give the skins a light brush with olive oil.
Broil for about 12-15 minutes, or until peppers are tender and the skins are blackened and blistered. Alternatively, whole peppers can be roasted over the flame of a gas stove.
Transfer roasted peppers to a strong zip lock bag or preferably, a brown paper bag and seal. Set bag aside for at least 30 minutes for peppers to cool - letting the peppers rest inside of a sealed bag will allow the skins to loosen.
Remove the peppers from the bag and peel the skin with your hands or a small knife.
2. In a large pot, cook potato, onion, carrot, and garlic in about 2 tablespoons of olive oil over medium heat. Stir occasionally, and cook until vegetables are slightly tender - about 8-10 minutes. Transfer half of the cooked vegetables to another pot.
3. Add 2 cups of vegetable broth to each pot. Give roasted bell peppers from step 1 a rough chop, but don't mix the red and yellow bell peppers.
Add red bell peppers to one pot,
and yellow bell peppers to the second pot. Bring both pots to a boil, lower heat, cover, and allow both to simmer until the vegetables are quite tender - another 8-10 minutes.
4. Puree red and yellow bellow pepper soups separately in a blender and return them to their respective pots. Season with sea salt and pepper, to taste. Keep both warm until it's time to serve.
5. Whip up a fresh dressing by whisking together 2 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, and a pinch of sea salt and pepper in a small bowl.
To serve, use small cups to evenly pour both soups into shallow bowls at the same time to create a Yin-Yang look. Give each bowl a light drizzle of the olive oil and lemon juice dressing, as well as a sprinkling of chives or green onions.
Enjoy this restaurant-quality roasted bell pepper soup.
Please note: This recipe was inspired by a similar recipe found in A Beautiful Bowl of Soup: The Best Vegetarian Recipes - a highly recommended resource for soup lovers.
For a photo-free version of this recipe, click here:
Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter
Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue
Please Rate This
Highest RatedNo articles have been rated for usefulness recently, please check later. | Related Posts | ||