The superfoods recipes.(Diet 2005)

Publication: Vegetarian Times

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COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.

CANCER-FIGHTING



ROASTED TOMATO AND RED BELL PEPPER SOUP Serves 4 This vibrant soup has a satisfying, long-simmered taste, and it's loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can puree them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time. 2 1/4 lb. ripe tomatoes, halved lengthwise 2 large red bell peppers, quartered, seeded 1 onion, cut into thin wedges 4 large cloves garlic, peeled 2 Tbs. alive oil, preferably extra virgin Salt and freshly ground black pepper to taste 2 Tbs. chopped fresh basil 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme 2 cups vegetable stock or water 1. Preheat oven to 450F. 2. Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool. 3. Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Puree soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency. 4. Return soup to pan, and heat through, stirring occasionally. Serve hot. PER SERVING: 150 CAL; 4G PROT; 7G TOTAL FAT (1G SAT. FAT); 21G CARB; OMG CHOL; 210MG SOD; 5G FIBER; 12G SUGARS SIGHT-SAVING CURRIED SPINACH-POTATO SOUP Serves 4 30 minutes or fewer This soup packs a lot of flavor as well as a lot of eye-protective lutein. It's a favorite recipe because it goes together fast. 1 Tbs. olive oil 1 cup...

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