A Fall Cleansing Soup Recipe
Mark convinced me to join him on a 21-day-challenge cleanse which is basically all vegetables and fruits. I’m usually game for anything but I must say it’s been difficult at times. Grrrrr! Ok, more than difficult at times! However, in the eye of that difficulty, I’ve been forced to create some new recipes where meat, wheat and dairy don’t exist. This is very new turf for me.
We made our usual sojourn to the Barryville Farmer’s Market and scored a bunch of beautiful veggies. It’s fall here in the Northeast with a pleasant crispy chill in the air that once again calls for a hearty pot of soup on the stove. So, given the 21-day challenge, I set out to make an amazing soup without using any dairy, wheat or meat. Below is what I created and I must say I’m proud of the outcome. I used an avocado to make it really creamy and I grilled the veggies, before placing them in the food processor, to add a smoky flavor. Trust me, your friends and family will never ever know this is an all veggie soup. They will just say….mmmmmm!
Roasted Tomato, Red Pepper & Avocado Soup (AKA… OMG Soup!)
6 medium tomatoes
2 red bell peppers
2 cups vegetable stock
1 avocado peeled and pitted
1 onion sliced
1 small Serrano chili
3 Tbsp chopped cilantro
4 cloves garlic diced
1 tsp cumin
salt and pepper to taste
Roast tomatoes and peppers on grill until moderately charred. Set aside to cool. Once cooled, remove seeds from red bell peppers (leave seeds of tomatoes and Serrano chili).
In a skillet, sauté onions and garlic with a drizzle of olive oil. Cook until golden and set aside.
Place all ingredients in a blender on medium speed for four minutes or until creamy smooth.
Transfer to a like sized pot on low heat until warm. Serve with a pinch of chopped cilantro in each bowl.