Sweet Potato & Roasted Red Pepper Bisque

May 30, 2017


Never in a million years did I think I would be eating this AND loving it! This is one of my favorite recipes on the Ultimate Reset. I will definitely  be making this again!


  • 1 sweet potato
  • ¼ red bell pepper
  • 1 cup vegetable broth
  • 1 tsp. finely grated peeled ginger root
  • 1½ tsp. extra virgin olive oil
  • 2 tsp. miso paste, diluted in 1 tsp. hot water
  • Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)


Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred. I did mine on the grill and it worked perfect!

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one into small pieces.

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add aminos, salt, and seasoning as desired. Serves 1.

This was a lot of soup!! Healthy, amazing and right on plan!

I will be sharing my tips and tricks in my next Ultimate Reset group!

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