Featured Posts

Stuffed Acorn Squash. Tex-Mex Style!

1/3
Please reload

Recent Posts
Please reload

Hearty Vegan Red Pepper & Tomato Bisque!

January 17, 2019

Not only am I a clean-eating recipe blogger, I'm also a clean-eating private chef, caterer, and culinary consultant! The chef stuff is my livelihood. The recipe blog has become a fulfilling hobby of mine! I find GREAT joy in sharing my recipes. I find even more joy when y'all make the and LOVE them! 

Every Tuesday night I have the pleasure of teaching cooking lessons to a young aspiring master chef to be! We've been working together for over a year and his kitchen skills are improving by the minute! I'm so proud of the progress he's made! My young chef apprentice also has a coffee business and serves coffee all over the San Antonio area! For more information on booking coffee services at your next event, please like his page on Facebook.

Here is the link:

https://www.facebook.com/Junior-4-King-of-Fiesta-Especial-2019-310954586335433/

 


Young Chef Raj and I recently created a Vegan Roasted Pepper and Tomato Bisque! It's to die for! Bisques are traditionally pureed. Immersion wands (hand-held blender) are the easiest way to puree soups because boiling hot soups are a pain to transfer from the pot to a standing blender. However, If you don't have an immersion blender, a food processor or vitamix will suffice! 

 

 

Here it is, sassy friends! Enjoy! 

 

YIELDS: 8-10 SERVINGS 

TIME: 35 MINUTES 

 

Ingredients

2 cup carrots
1/2 bunch celery
2 cups yellow, red, orange bell peppers, diced
1 onion, diced
5 garlic cloves, minced
2 (8 oz cans) fire roasted tomatoes
1 quart vegetarian broth
1 pinch saffron
Zest and juice of one lemon
2 tablespoons of olive oil/avocado oil/ghee
1 can of coconut cream
1 tablespoon Himalayan salt
1 teaspoon black pepper

Method
1. Dice all veggies as listed above.
2. Place a very large pot over medium heat. Add the oil and allow it to spread over the surface of the pan.
3. Place all of the veggies in the pot. Stir. Add the salt, pepper, and saffron.
4. Saute the veggies until the become soft and start creating their own juice.
5. Add the veg broth and canned tomatoes. Bring to a boil, and then cover the pot and turn the heat down to simmer for 25 minutes.
6. Using an immersion blend, blend the soup until it turns into a puree.
7. Add the lemon zest and juice. Add the coconut cream.
8. Add salt and pepper to taste.
9. Garnish with fresh green onion, basil, jalapenos, or sliced almonds!  

 

 

Share on Facebook
Share on Twitter
Please reload

Archive
Please reload

Search By Tags