P90x Red Pepper Soup Food

ROASTED RED PEPPER SOUP P90X

Steps:

• 1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
• 2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
• 3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

P90X RED PEPPER SOUP

Steps:

• Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary. Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes. Puree soup in a food processor or blender. Return to the pan, add seasoning, and heat through. If desired, add protein powder just before serving. Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 2 vegetable Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 2 vegetable 57 Calories (kcal) per serving

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
• Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

P90X VEGETABLE SOUP

Steps:

• In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery.
• Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
• Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.
• If desired, add protein powder just before serving.

ROASTED RED PEPPER SOUP

Steps:

• 1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
• 2. Next add your tomatoes, tomato paste, and chicken broth; cover and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
• 3. Puree soup in a food processor or blender. Return to pan, add seasonings, and heat through. (I skimmed off some foam on top and after tasting this soup which is delicious it was a tad strong for me on the thyme. I think next time I will add only 1 tbsp of thyme.)
• 4. If desired, you can add protein powder just before serving. (I served this with slices of 7 whole grain bread from Amish country with real butter. Nutritional value per serving: 57 calories, trace Total Fat (5% calories from fat) 3 g protein, 6 g carbohydrate, 0 mg cholesterol, 145 mg sodium
• 5. Made this again today and served it Brown Rice and Veggie Slices which was so amazing! This is the link for that recipe. https://www.justapinch.com/recipes/side/vegetable/brown-rice-and-veggie-slice.html?p=1