Roasted Red Pepper & Broccoli Soup


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This can be left as a chunky soup or blended smooth with a food processor. To roast bell peppers; preheat the broiler, cut peppers in half and remove the seeds and white pith, lay them flat and broil for 7-10 minutes until skin is charred, when cooled remove skin.

Serves 4  Cook Time 1 1/2 hours

Ingredients:
1 ½ C broccoli florets
2 garlic cloves, minced
3 red bell peppers
1 celery stalk
1 large leek (white and light green parts chopped)
2 tbsp olive oil
1 oz parmesan cheese, grated
2 tbsp tomato paste
1 q low-sodium chicken broth
1 cup basil, chopped fine
1 tbsp fresh thyme, chopped
1/4 tsp kosher salt

Directions:

  1. Roast bell peppers (see hint), roughly chop and set aside.
  2. Heat olive oil in a medium pot over medium heat. Add broccoli, garlic, celery, leek and 1/2 tsp salt. Cook until vegetables are soft (about 7 minutes). Stir in the thyme, basil and roasted peppers. Push the vegetables over to one side of the pot and add the tomato paste to the other side and cook for 2 minutes, then stir in the vegetables increase the heat to high; add the chicken broth and 2 cups of water and simmer until soft (about 30 minutes).
  3. Sprinkle with parmesan cheese and kosher salt to serve.

Nutritional Information Per 1 1/2 C servings calories 171, fat 9g, protein 8.4g, carbohydrates 16g, fiber 5g, sodium 527 mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Beef Canapes


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Serves 8 Cook Time 1 hour 10 minutes

Ingredients:
1 1/2 lbs beef tenderloin
2/3 C jarred roasted red peppers
1 small shallot, minced
1/4 tsp garlic, grated
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp capers
1/4 tsp fresh rosemary

Directions:

  1. Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. Heat olive oil in an oven proof skillet over medium-high heat. Add the beef and brown on all sides (about 6 minutes). Transfer the skillet to the oven and roast until the internal temp reaches 125 degrees (about 30 minutes). Let it rest 15 minutes.
  2. Meanwhile, mix the chopped roasted bell peppers, shallot, vinegar, capers, garlic, rosemary, salt and pepper to taste in a small bowl. Thinly slice the beef and arrange on a serving platter and top with the pepper salsa.

Nutritional Information Per 2 calories 218, fat 15g, protein 16g, carbohydrates 1g, fiber 0g, sodium 42.5 mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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