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Recipe by:Raw Food Magazine
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Red Bell Pepper Miso Soup & BBQ Veggies
Prep:10minTotal:10minServes:2
Ingredients
Soup Recipe
- 2cupswater
- 2Tbspmiso
- 1/2avocado(pitted)
- 1/2cupred bell pepper(chopped)
- 1garlic clove
- 1tspcoconut vinegar
- salt(to taste)
- 1/2Tbsphoney(optional)
Veggies for Soup
- 1cupmushrooms
- 1/2cupgreen onions
BBQ Marinade Recipe
- 1/4cupchickpea miso
- 1/4cupolive oil
- 1/4cuporange juice
- 1/2cupsundried tomatoes(soaked for 20 minutes)
- 2Tbspcoconut vinegar(or apple cider vinegar )
- 1Tbsphoney
- 2tsptamari
- 2garlic cloves
- 2tsptamari(fresh, minced)
- 2tsppaprika
- pinch of sea salt
Chopped Veggies Recipe
- 1/2bell pepper(seeded and chopped)
- 1/2zucchini(chopped)
- 1/4cupyellow onion(chopped)
- 1cupmushrooms(chopped)
| Directions |
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For Pesto Bell Pepper
- Blend Red Bell Pepper Miso Soup ingredients until smooth.
- For a warm option, heat it on low with a finger in the soup. Stir to keep the bottom from getting too hot; it’s ready once your finger is warm.
For BBQ Marinated Veggies
- Blend BBQ Marinade ingredients until smooth.
- Mix marinade with chopped ingredients or shake in a sealed container to coat chopped ingredients.
- Eat half and place the other half in a sealable container for tomorrow’s dinner. Label, date, and refrigerate.
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Ingredients
Soup Recipe
Veggies for Soup
BBQ Marinade Recipe
Chopped Veggies Recipe
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For Pesto Bell Pepper
For BBQ Marinated Veggies
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Directions
For Pesto Bell Pepper
For BBQ Marinated Veggies
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Notes
