Recipe Name Roasted Red Pepper and Sweet Potato Soup with three-seed Biscuis Submitted by Newtrilove Recipe Description A simple and quick soup with biscuits to make anyday. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 50 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 3 medium (approx 2-3/4" long, 2-1/2" dia) sweet red peppers (cut) 4 cups, cubes Sweetpotato 1 onion onion (chopped) 3 clove garlic minced 2 tablespoons olive oil 1/3 tablespoon dried italian herb or dried basil 2 dash salt 2 dash black pepper 4 cups vegetable broth 1/2 cup (8 fl oz) Light yogurt 2 tablespoons parsley, chopped 1.25 cups all-purpose flour 1 cup wheat flour, wholewheat 1/4 cup Raw Sunflower Seed Kernels 1/4 cup flaxseed 1/4 cup wheat germ 1 tablespoon sugar 3 teaspoons baking powder 2 dash salt 1/2 cup cold butter 1 cup milk 1 medium egg 2 tablespoons black or white sesame seeds Steps Sequence Step 1 In roast pan, toss together cut up red peppers, sweet potatoes, onion, garlic, oil, italian seasoning, salt and pepper. 2 Roast in a 450°F oven stirring half way through until vegetables are tender for about 1 hour. 3 In a food processor or blender, process the roasted vegetables in batches with the broth and strain it into a sauce pan or pot. Add in about a cup of water and bring to a boil and simmer for 5 minutes. 4 To make the biscuit, whisk together flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder, and salt. Mix in a food processor and cut in butter until it turns into coarse crumbs. 5 Pour out flour mixture into a bowl with some milk until it forms a slightly sticky dough. 6 Turn out the dough into a floured surface and knead it gently for 10 times. Pat it out into 7-inch (18cm) square and cut into strips. 7 Put the cut pieces in an ungreased baking sheet and brush with some egg and sesame seeds. 9 In a bowl mix together yogurt and parsley. 10 Serve soup with a bit of the yogurt mixture on top and with some biscuits.