What a way to celebrate tomatillos, fennel,
pumpkins and the arrival of Fall!
Must taste to believe!
Chipolte Pepper Soup
2 zucchini
1 tsp Italian seasonings
2 T olive oil
1/2 onion, chopped
1/2 lb tomatillos, husked and diced
1 fennel stalk, chopped
2 garlic cloves, minced
1/2 red bell or chipolte pepper
1 cu cooked quinoa or millet
1 t chili powder
1 t cumin
1/2 t oregano
3/4 t Real Salt and 1 T cinnamon
Pumpkins
First, bake 3-4 small pumpkins at 200 degrees for 1 hour. Tastiest baking pumpkins are sugar pie, cheese, red kuri, kabocha, buttercup squash and acorn squash.
Cut off top and remove seeds. Insert vegetable stuffing. Finish baking last 30 minutes and enjoy!
Original Pepper Soup Recipe can be found in The pH Miracle for Weight Loss by Dr. Robert and Shelley Young.
Combine above ingredients.
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