Roasted Red Pepper & Tomato Soup

This vibrant soup is as rich in flavor as it is in color, and it’s very straightforward to make. Throw everything in to roast and then simply blend it into this inviting soup. This is a great recipe to make fresh or in advance for leftovers—it tastes fantastic either way

This delicious recipe is one of over 75 recipes in the new book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. If you’re avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you’re missing out on keeping your liver healthy and preventing disease.

Garlic: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogen’s worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver.

Roasted Red Pepper & Tomato Soup

Ingredients:
1 pound roughly chopped red bell peppers
1 pound plum tomatoes
1 cup diced onion
3 garlic cloves, roughly chopped
1/2 cup chopped celery
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
11/2 cups water or Liver Rescue Broth (recipe on page 394 of Cleanse to Heal)
Fresh basil, to serve

Directions:
Preheat oven to 400°F/200°C. Line a baking dish with parchment paper. Add the chopped peppers, tomatoes, diced onion, garlic, celery, thyme, and red pepper flakes (if desired) to the baking dish. Mix well. Place in the oven and roast for 20 to 25 minutes, until browned and tender.

Remove from the oven and add to a blender together with the water or Liver Rescue Broth. Blend until smooth. Pour into a pot and heat until simmering. Ladle into soup bowls and garnish with fresh basil. Serve immediately.

Tip:
When choosing between water and Liver Rescue Broth for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free from oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Liver Rescue Broth in advance and freeze it (consider ice cube trays for easy thawing) so you have it on hand for recipes like these.

Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.

This item posted: 11-Aug-2020