Sunday morning I decided I was going to start the new year and week off right. I got up before Danny and tried out some yoga from Exercise TV. I really didn't know what to expect because I haven't done it since high school (sad, I know). I picked out a power yoga (why, on my first time, I couldn't tell you) that was 30 minutes long. I have to say that 5 minutes in I was like WOW. I think I should have done an easier one, but I sweated stuck it out for the full 30 minutes. I really liked it (Katie I know you are thinking that you have been telling me this for 6 years now...) and I definitely want to try to do it once a week.
After that Danny and I had our traditional sit on the couch morning. I decided that going with my New Year's Resolution (number 2) I would start the week with making a new item. I gave Danny a cookbook I borrowed from my friend Kathleen (thanks Kathleen!) and told him to pick out a soup. He decided on roasted red pepper soup, which I was totally surprised about because that was not something he would normally pick out. After making my list (that included one more new recipe for the week) we headed to the food store where Danny almost got sick when he saw I spent $230 happily packed the bags while I watched the total climb and climb.
This soup is adapted from The Eat-Clean Diet Cookbook by Tosca Reno. I have to be clear that it is not a "diet" diet, it is just about eating clean and natural foods. It is not focused on weight loss, but about eating foods that came as close to the ground/earth as possible.
This soup originally did not call for kale or small white beans I added them on my own for added nutrients and protein (New Year's Resolution #1). I also used less red peppers because it called for 10-12 and I only bought 4 because they were $2.98 a pound.
Cut peppers in half and place them cut side down on a cookie sheet.
Veges waiting to go in the pot!
Blackened peppers after they came out of the broiler.
Immersion blender time. Please ignore the messy hair and lack of make up, it was Sunday. :)
MMMM..whole wheat naan, the perfect accompaniment.
Ingredients: 4 medium sweet red bell peppers, halved, seeded 3 tbs olive oil 1 medium yellow onion, peeled and finely chopped 2 large carrots, peeled and diced 2 large cloves garlic, peeled and diced 1 medium sweet potato, peeled and diced 2 stalks of kale 1 cup small white beans (rinsed and drained) 2 tsp fresh thyme 1 tbs fresh basil 8 cups low sodium chicken stock/broth 2 bay leaves 2 tsp red wine vinegar 1/8 tsp cayenne pepper sea salt and ground black pepper to taste
Directions: 1. Preheat boiler. Place red peppers cut side down on baking sheets. Lightly coat the outside of each pepper with olive oil. Place baking sheet in broiler and cook until skins blacken (about 8-10 minutes). Remove from broiler and place all peppers in a large bowl. Cover tightly with plastic wrap. This will help the peppers sweat, which loosen the skins. Wait about 15 minutes until the peppers are cool and gently remove the skins from each. 2. In a large soup pot heat one tbs of olive oil over medium heat. Add the onion and carrots and cook until the onion is soft and translucent. Add the garlic and stir. Add the sweet potatoes, kale, small white beans, herbs, stock, red peppers and bay leaves. Simmer until all vegetables are soft. When ready remove the bay leaves and puree the soup until it is smooth. Add vinegar, cayenne pepper, salt and pepper. Mix and serve!
This soup was SO tasty. We both LOVED it. I will post the recipe for the naan tomorrow! :)