Eat Our Feelings » Soups http://www.eatourfeelings.com Tue, 09 Feb 2016 16:06:22 +0000 en-US hourly 1 Roasted Red Pepper and Sweet Potato Soup http://www.eatourfeelings.com/emmarecipes/roasted-red-pepper-and-sweet-potato-soup/ http://www.eatourfeelings.com/emmarecipes/roasted-red-pepper-and-sweet-potato-soup/#comments Fri, 23 May 2014 06:12:52 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1126

Roasted Red Pepper and Sweet Potato Soup

From Eat Our Feelings | Soups | American

02:10
00:20
01:50
High cal Calories 465kcal
High fat Total Fat 17g
Low sat-fat Saturated Fat 2g
chol Cholesterol 0mg
High sodium Sodium 2656mg
carbs Total Carbohydrate 71g
Serving size 1104g Calories from fat 153kcal Fiber 11g Protein 12g Sugar 26g

Ingredients

  • 2 red bell peppers
  • olive oil
  • 2 carrots, medium dice
  • 3 stalks celery, medium dice
  • 1 medium sweet potato, peeled, medium dice
  • 1 medium yellow onion, medium dice
  • 4 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp coriander
  • 6 cups, vegetable stock
  • 1/4 cup cashew meal
  • salt, to taste
  • zest of 1/2 lemon

Directions

  1. At 400, roast peppers until the skin has blackened (about 45 min-1 hour). Cover peppers to steam for about 20 minutes. Discard skin and seeds. Roughly chop pepper.
  2. Over medium-high heat, sauté onion, celery, carrots until soft (about 5 minutes). Stir in sweet potato, pepper, and garlic, and cook for about 2 minutes. Add spices.
  3. Add vegetable stock, and bring to a simmer. Add cashew meal and salt, to taste. Simmer on low for about 20 minutes. Stir in lemon zest.
  4. Blend until completely smooth. Serve.

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/emmarecipes/roasted-red-pepper-and-sweet-potato-soup/feed/ 0 Posole http://www.eatourfeelings.com/emmarecipes/posole/ http://www.eatourfeelings.com/emmarecipes/posole/#comments Thu, 22 May 2014 03:24:53 +0000 http://www.eatourfeelings.dev/?post_type=emmarecipes&p=1100

Posole

From Eat Our Feelings | Main Dishes | Mexican

00:55
00:20
00:35
High cal Calories 625kcal
High fat Total Fat 36g
Low sat-fat Saturated Fat 5g
chol Cholesterol 0mg
High sodium Sodium 3610mg
High carbs Total Carbohydrate 73g
Serving size 1597g Calories from fat 322kcal Fiber 9g Protein 13g Sugar 27g

Ingredients

  • ¼ cup olive oil
  • 1 yellow onion
  • 2 stalks celery
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 jalapeno, minced
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp coriander
  • 1 15 oz can diced tomatoes
  • 4 tomatoes, diced
  • 1 28 oz can posole, drained
  • 8 cups vegetable stock
  • 1 bay leaf
  • juice and zest of 1 lime
  • 1 bunch cilantro, chopped

Directions

  1. 1. Over medium heat, saute onion, celery in olive oil, until soft (about 5 minutes). Add ginger, jalapeno, and garlic and cook until fragrant (about 2 minutes). Add a pinch of salt, spices. Stir.
  2. 2. Stir in fresh and canned tomato, then add posole, vegetable stock, bay leaf. Simmer on low for about 20 minutes
  3. 3. Add lime juice, zest, cilantro, and salt to taste. Simmer for another 10 minutes.

Analyzed by Kitchenbug

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