Red Pepper & Tomato Soup

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This soup is great for a warm summer day (please get here soon!) or even on a chilly night in front of your fire (winter I do love you too!) – I know, I have issues with my seasons. As soon as the weather heats up I remember my winter, and I just love it! Anywho…this soup is packed with flavor & only has 3 simple steps. Easy for any meal, at anytime.

  1. Chop up one red pepper, 3 medium sized tomatoes, 1/2 stalk celery & 1/4 onion – put in blender
  2. Add in: 1C unsweetened almond milk, 1T nutritional yeast, 3/4t himalayan sea salt, 1/2t minced garlic & 1T fresh lemon juice
  3. Blend everything until smooth, then let sit for 5 minutes

Serve with fresh black pepper! Super light & filling, enjoy!

Nutritional Info Per Serving (Serves 4): 50 calories – 1 gram of fat – 8 carbs – 2 grams of protein

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Gazpacho with Yellow Tomatoes

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Talk about a quick soup – slice, dice & blend! This was a refreshing soup for any time of the day or year.

  1. Chop up: 1/2 yellow bell pepper, 1/2 red bell pepper, 1/2 an english cucumber & 1/2 a sweet onion – set aside
  2. In a Vitamix (or blender) add: 1/2t minced garlic, 1/4t salt, 10 leaves fresh basil, 3T fresh squeezed lemon juice & chopped veggies from above (cucumber,  onion, red & yellow bell pepper)
  3. Turn on mixer & pulse til finely chopped – transfer to a large bowl
  4. Now dice up 3 large yellow tomatoes, add them to the empty Vitamix (or blender) – pulse til almost smooth
  5. Stir tomatoes into the veggie mixture
  6. Cover and refrigerate until you are ready to serve.

Add fresh basil as garnish or even spice up the gazpacho with grilled shrimp skewers, enjoy!

Nutritional Info Per Serving (Serves 4): 55 calories – <1 gram of fat – 13 carbs – 2 grams of protein
 

For ingredient list & original recipe continue reading…

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