To Your Health

1 Corinthians 6:19-20:What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's.

• 4 large red bell peppers
• 4 tbsp olive oil
• 2 med. fennel bulbs (1 1/4lb each) diced, green tops removed, feathery greens reserved for garnish
• 1 cup chopped onion
• 1 clove minced garlic
• 43.5 oz vegan chicken broth or vegetable soup stock
• 1 tbsp lemon juice
• 1/2 - 1 tsp salt
• reserved feathery greens snipped

Directions: Quarter peppers; discard stems and seeds. Place skin side up on broiler pan; broil until skin turns black. Immediately transfer to large bowl. cover with plastic wrap; let stand 10 min. Peel skin off peppers. Dice peppers. In large saucepan add olive oil. Saute fennel mixture over medium heat until tender (about 10 min.). Add peppers, onion and garlic; continue sauteing until onion is translucent (about 5 min.). Stir in broth and lemon juice. Bring to a boil; reduce heat and simmer until vegetables are tender (15 -20 min). Stir in salt; cool slightly. In blender or food processor bowl. puree soup in batches. Soup can be refrigerated at this point for up to 2 days or frozen. To Serve: Reheat over medium low heat. Garnish with fennel greens 8 (6 oz.) servings.

What is Fennel how to select, store and prepare click here.