If you have been following me on Facebook or Instagram you know I am nearing the END of my 21 day journey with a Beachbody program called the Ultimate Reset. Stay tuned for a full blog post about my experiences with this program (spoiler alert: they were amazing!) – but one of the coolest things about this program is the unique, made-from-scratch recipes that are included in the program.
This Roasted Red Pepper and Sweet Potato Bisque soup is one of my favorite recipes from the entire program. It still requires SOME prep work – you roast your own peppers from scratch and use fresh ginger – but the taste is amazing, and you are really giving your body something super high in nutrients. Because it’s a bisque it’s also really filling, since the sweet potato thickens it up really nicely.
Some of the recipe was a little complex – the roasting process for example had you charring the red peppers and then soaking in water and peeling off the char. I am in the middle of moving and I didn’t have a grill around anymore, so I just seared them in a pan until they charred and blended it up, with the char and all, and it came out great!
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Roasted Red Pepper and Sweet Potato Bisque (2 servings)
- (2) Sweet Potato, Medium Size
- 1/2 Red Bell Pepper
- 2 Cups Vegetable Broth
- 2 Tsp Grated Peeled Ginger Root
- 1 Tbsp Extra Virgin Olive Oil
- 4 Tsp Miso Paste, Diluted in hot water (1/4 cup appx)
- Bragg’s Liquid Aminos or Himalayan Sea Salt, to taste
Roasted Red Pepper and Sweet Potato Bisque Cooking Directions:
Peel the sweet potato and cut them into approximately 1″ cubes. Boil the sweet potato on the stove in water for 5 – 7 minutes, until fork tender, and strain and set aside.
Slice the bell pepper into 1/4 slices and flatten as best you can, then roast the bell pepper until it is charred – you can do this a few ways, the best is on a grill on high heat. You can also put it in the oven at 400 degrees for 15 – 20 minutes (keep an eye on it). I just put it skin-side down on a frying pan on medium-high heat for about 7 minutes, pressing it into the pan with a spatula to help char it.
Chop the pepper into 1″ size squares as well and set aside.
Peel the ginger and grate out 2 tsp.
Combine the sweet potato, the roasted pepper, vegetable broth (you can substitute water), ginger, oil, and miso paste blend into a food processor or blender. The bisque should be thick, but if it is too thick you can add some extra water or broth. I had to do this twice since I was blending mine in my nutribullet.
Pour back into pot on stove and heat on low, adding in salt or liquid aminos to taste. Enjoy!
21 Day Fix / Portion Fix Conversion
- 1-1/2 Yellow
- 1/2 Purple
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