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red bell pepper miso soup and bbq veggies

Red Bell Pepper Miso Soup & BBQ Veggies

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 cups water
  • 2 Tbsp miso
  • 1/2 avocado (pitted)
  • 1/2 cup red bell pepper (chopped)
  • 1 garlic clove
  • 1 tsp coconut vinegar
  • salt (to taste)
  • 1/2 Tbsp honey (optional)
  • 1 cup mushrooms
  • 1/2 cup green onions
  • 1/4 cup chickpea miso
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/2 cup sundried tomatoes (soaked for 20 minutes)
  • 2 Tbsp coconut vinegar (or apple cider vinegar )
  • 1 Tbsp honey
  • 2 tsp tamari
  • 2 garlic cloves
  • 2 tsp tamari (fresh, minced)
  • 2 tsp paprika
  • pinch of sea salt
  • 1/2 bell pepper (seeded and chopped)
  • 1/2 zucchini (chopped)
  • 1/4 cup yellow onion (chopped)
  • 1 cup mushrooms (chopped)

Method
 

  1. Blend Red Bell Pepper Miso Soup ingredients until smooth.
  2. 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.
  3. Blend BBQ Marinade ingredients until smooth.
  4. Mix marinade with chopped ingredients or shake in a sealed container to coat chopped ingredients.
  5. Eat half and place the other half in a sealable container for tomorrow’s dinner. Label, date, and refrigerate.