Metabolic balance Monday Recipe – Zucchini and Bell Pepper soup

Ingredients:

  • Olive oil
  • Onion, finely chopped
  • Zucchini, diced
  • bell peppers
  • Seasoning (salt and pepper and Cilantro )
  • Vegetable Stock

Instructions:

Place peppers under the broiler or on your grill until they are soft and the skin is darkened.  Remove the peppers and set them aside to cool.

Toss some olive oil and your onions into a pan and cook them over medium heat until they are soft.  Add the Zucchini and stir for a few minutes. Add the vegetable stock and bring the mixture to a boil.  Simmer until the vegetables are tender.

Peel cooled peppers and and puree.  Puree the zucchini mixture and then add the bell pepper puree. Season to taste and serve.

Note:  This soup does not have any protein so you can use this soup as part of a meal.  Soups are an excellent addition to any meal.  If you don’t know why, read this article. 

Note:

Orange Bell Peppers.  They are so pretty but I forgot to eat them with my salad so now that they are wrinkly and I don’t want to have them raw.  They are still edible which is why we are tossing them into a soup. Don’t be afraid to use vegetables when they don’t look pretty.  All the nutrients are still locked inside. Look through our soup recipes for one to use with your less than salad perfect vegetables or send us a message on Facebook and we will hunt for a recipe to add to the blog.

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