Earlier this week my sister posted a soup recipe for roasted yellow pepper potato soup. It looked so good and I had all the ingredients to make it, so I made it that night. Originally I was just going to make it for my lunches, but then thought, “I wonder if my kids would eat this?” Turns out 2 out of 3 did! I couldn’t get my middle son to even take a bite! But besides him, my WHOLE family LOVED this soup, everyone had seconds! And it’s healthy too!!
Makes 4 servings (2 ½ cup serving: 343 calories, 10.1 fat, 45.4 carbs, 6.4 fiber and 19.3 protein)
3 large carrots, chopped
3 celery stalks
1 teaspoon olive oil
3 cloves garlic, minced
1 tablespoon dry mustard
1/4 teaspoon salt
1 teaspoon crushed red pepper
8 cups chicken broth, low sodium
1 1/2 pounds red potatoes, diced
1/2 cup sharp cheddar cheese
3 yellow peppers
My sister charred her peppers on her grill. I just charred them on the stove.
Then, in a big pot I added the garlic, carrots and celery and cooked that for about 10 minutes.
Next, I peeled the potatoes and actually cooked them in the microwave to expedite things. After the potatoes are cooked, add the rest of the ingredients. Just take the stem off the pepper and take out the seeds, but leave the char ON the peppers. Cook for about 25 minutes. I transferred it to a blender (make sure you have the middle part of the top off the blender so the soup doesn’t explode on you!) and just blend in batches.
With it, I just made grilled cheese sammy’s which I cut into stix.
So, as I mentioned a few weeks ago, we have a salad club at work. Everyone brings a bag of greens and a veggie or fruit to share. There is so much stuff, most of us get to have it the next few days. This was my salad yesterday. I ended up cooking a few chicken tenders to add to it. My salad had grapes, strawberries, onions, carrots, celery, apple, pecans, etc… SO GOOD!! It makes me so happy to be eating such great food!