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BELL PEPPER TOMATO SOUP
Nena Niessen, Cures from the Kitchen
¼ teaspoon of grape seed oil
3 medium size tomatoes, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 shallots, diced
5 garlic cloves, minced
Pinch of salt
Pinch of lemon pepper
½ cup fresh almond milk
Water
Heat grape seed oil in a medium saucepan. Add tomatoes, bell peppers, shallots, and garlic and sauté until tender. Add salt and pepper to taste. Place in a blender and puree until smooth (be careful to vent properly when pureeing hot ingredients). Add almond milk and sufficient water to acquire the right "soupy consistency." If too think, add additional water, or almond milk for a creamier texture and flavor.
Health Benefits:
Bell peppers are a good source of Vitamin C, thiamine, Vitamin B6, beta carotene, and folic acid. They also contain large amounts of Phytochemicals that have exceptional antioxidant activity. Studies have show that red bell peppers have significantly higher levels of nutrients than green. Red bell peppers helps to protect against cancer and heart disease.
Possibly due to their vitamin C and beta carotene content, bell peppers have been shown to be protective against cataracts. Just like other nutrient-dense vegetables, bell peppers contain many different powerful phytochemicals. Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes probably due to their content of substances such as vitamin C, capsaicin, and flavonoids. Although chili peppers contain a higher amount of those substances, bell peppers should still be promoted especially for individuals with elevated cholesterol levels. |
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