The Sexy Forever Recipe Bible (17 page)

3 cups vegetable stock, preferably
homemade

12
Roasted Red Peppers
or jarred roasted peppers in water

1 red onion, chopped

2 garlic cloves

¼ teaspoon red pepper flakes

Sea salt and freshly ground black pepper

¼ cup chopped fresh cilantro

In a stockpot, bring the stock to a boil. Add the red peppers, onion, garlic, and red pepper flakes. Bring back to a boil, then immediately reduce the heat and simmer for about 10 minutes.

Use a hand mixer to puree the soup in the pot or transfer to a blender or food processor and blend until smooth. Add salt and pepper to taste. Ladle into bowls and garnish with cilantro.

SERVES 6

roasted tomato soup

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

10 ripe tomatoes

¼ cup olive oil

Sea salt and freshly ground black pepper

1 bunch fresh thyme, leaves only, or 1 tablespoon Somersize Tuscan Sea Salt Rub

1 bunch fresh basil, coarsely chopped, plus 10 whole leaves, julienned, for garnish

2 cups chicken stock or broth, preferably
homemade

2 teaspoons All Natural SomerSweet (or more to taste)

1⁄8 teaspoon red pepper flakes (optional)

¼ cup heavy cream

Sour cream or
crème fraîche
, for garnish

Preheat the oven to 350°F.

Cut the tomatoes in half through the middle and lay them cut side up on a baking sheet or roasting pan. Drizzle olive oil on top of the tomatoes. Sprinkle the tomatoes liberally with sea salt. Top with the thyme leaves or seasoning rub. Place the tomatoes into the oven for about 2 hours, or until slightly darkened on top.

When done, remove from the oven and scrape into a medium saucepan, including the drippings from the bottom of the baking sheet. Add the chopped basil. Bring to a boil over medium heat for 10 minutes. Then add the chicken stock, reduce the heat, and simmer for 45 minutes. Add the All Natural SomerSweet and red pepper flakes, if using. Remove from the heat and puree the soup in the pot with a hand mixer or transfer to a blender or food processor and puree until smooth. Stir in the heavy cream and adjust the seasoning. Ladle into serving bowls, garnish with a dollop of sour cream, and sprinkle with julienned basil. 

SERVES 4 TO 6

watercress mushroom soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 tablespoons unsalted butter

8 ounces white mushrooms, chopped

1 large onion, chopped

2 bunches watercress, chopped

2 garlic cloves, chopped

4 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

5 tablespoons heavy cream

Heat a large sauté pan over medium heat and add the butter. When butter is melted, add the mushrooms and onion. Sauté about 5 minutes. Add the watercress and garlic, and sauté for another 10 minutes. Stir in 2 cups of stock.

Puree the mixture in the pot using a hand mixer or transfer to a blender or food processor.

Return the mixture to a saucepan and add rest of the stock. Season to taste with salt and pepper. Stir in the cream just before serving.

SERVES 4 TO 6

mushroom lemon soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 onions, quartered

1 pound fresh shiitake mushrooms

3 tablespoons olive oil

6 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

4 lemons, 3 halved and 1 thinly sliced

Puree the onions in a food processor.

Clean the mushrooms by gently dusting with a mushroom brush, then finely chop in a food processor.

In a medium saucepan, heat the olive oil. Cook the onions in the saucepan until translucent, then add the mushrooms and cook for 10 minutes. Add the stock and salt and pepper to taste, and simmer for 30 minutes.

Ladle the soup into bowls and squeeze the juice from ½ lemon into each bowl. Garnish each bowl with a lemon slice.

SERVES 6

pumpkin soup with roasted shallots and sage

PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
LEVEL 2