Do you find yourself grabbing food on the go, and eating on the run; hardly mindful of what you just ate? Maybe it is time to re-think how you eat, and strive to be a more mindful eater. With a little planning ahead, you can learn to pause and take a deep breath before sitting down to your next meal. Being mindful of what you eat allows you to savor every bite. Eating should be a pleasurable experience, a reward for your hard work and a time to be engaged with others. Becoming more mindful of when and what you eat may just lead to new, healthier habits.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
Roasted Red Pepper Soup with Shrimp
- 24-ounce jar roasted red peppers, packed in water and drained (about 4 cups)
- 4 cups low-sodium chicken broth, divided
- 1 bag riced cauliflower or 1 head, coarsely grated
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 16 large shrimp, peeled and deveined (about 8 ounces)
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
- 2 tablespoons fresh basil, chopped plus whole leaves for garnish (optional)
- In a food processor or blender, purée red peppers and 2 cups of the broth until smooth. Transfer to a large saucepan and add remaining 2 cups broth, cauliflower, bay leaves and oregano. Heat on medium-high, stirring frequently and bring to a gentle boil. Decrease heat to medium-low and simmer for 2 minutes, stirring occasionally.
- Coat a large skillet with cooking spray and heat on medium-high. Season shrimp with black pepper and add to skillet. Cook for 1 – 2 minutes until opaque and cooked through. Transfer to a large plate.
- Remove soup from heat. Discard bay leaves. Stir in chopped basil. Ladle soup into bowls, top with shrimp and garnish with basil leaves.
Takes 20 minutes to prepare.