Golden Bell Pepper Soup from Eating Clean by Amie Valpone

BellPepperSoup (c) LaurenVolo

“In this book, I’m going to show you how to transition from feeling tired, achy, and miserable to feeling better than you ever have. I did it, an you can too!” ~ Amie Valpone , Eating Clean {The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body}

Eating Clean by Amie Valpone

I am so thrilled to introduce Amie’s new book to you and share this recipe for her golden bell pepper soup. Eating Clean is a comprehensive guide to detoxing your life.  It outlines the journey of how Amie healed from a decade of chronic illness and is filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.

I met Amie shortly after I began writing this blog and we became fast friends. I love her website, The Healthy Apple, and more importantly, I admire Amie so much. She is a generous friend, a passionate fellow foodie and someone who has overcome many health issues at a young age with an incredibly positive and tenacious attitude. I feel blessed to know Amie and continue to refer so many who struggle with similar issues or who have been advised to reduce toxins in their diet and lifestyle to her for guidance.

There are many reasons to detox. Eating Clean explains how and why to do it and then sets up a 21-day plan that is extremely doable and includes Amie’s delicious recipes. Amie is, after all, a personal chef in addition to being a culinary nutritionist so she works hands-on with clients to make clean eating a daily reality every day.

If healthy, clean eating and living is your goal and you would like to make it a reality, I highly recommend you check out this book!

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Golden Bell Pepper Soup from Eating Clean
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Serves: 6-8
 
Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch)
Ingredients
  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram
  • Gluten-Free Herbed Croutons, (recipe in book or your favorite), for garnish; optional
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce (recipe in book), for garnish; optional
Instructions
  1. In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
  2. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

 

 

 

 

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