Simmered to perfection is a combination of potatoes, trout, peppers, corn and more to create a delicious Fat Loss Solo soup for you to enjoy!

Ingredients:

• 1 large ear fresh corn (or 2 small), unhusked
• 4 small red-skinned potatoes, quartered
• 2 shallots, peeled but whole
• ¼ cup extra virgin olive oil
• Ground pepper
• 1 small red bell pepper
• 1 quart low-sodium chicken broth
• 2 large carrots, diced
• 1 rib celery, diced
• 10 oz boneless, skinless trout
• 2 TBSP chopped fresh cilantro

Method:

1. Preheat grill to medium high.
2. Soak unhusked corn in sinkful of water for 30 min. Combine potatoes and shallots in mixing bowl. Add about 2 TBSP oil to bowl, tossing veggies to coat. Sprinkle with pepper and toss again.
3. Placed drained corn and whole pepper on grate over hottest part of fire. Place potatoes and shallots around cooler parts of fire. Cover grill and cook.
4. Meanwhile, combine broth, carrots, and celery in saucepan; over medium heat. It should simmer lightly not boil.
5. After vegetables have been on the grill for a few min. rearrange with tongs, turning with tongs, turning corn and pepper but keeping them over the hottest part of the fire. Re-cover grill. Turn veggies till potatoes are golden brown and shallots are soft (about 20 min). Remove when cooked through and when cool enough to handle chop potatoes into ¾” chunks and add to soup; slice shallots and chop to medium consistency, then add to soup.
6. When skin of pepper is completely black, remove from grill and set aside to cool for 5 min. Continue grilling the corn until tender, (25-35 min); husk will be burned and black, but the inside corn will be unburned (a few brown spots is okay).
7. Peel blackened skin from pepper and remove seeds/stem. Dice and add to soup.
8. When corn is done, remove from grill and set aside to cool slightly. Brush fillets with oil; sprinkle with pepper. Brush a little over grate too and place on grate and cover grill. Cook until cooked through (5 min), depending on thickness. Gently turn fish once and when done transfer to plate.
9. Peel burned husks from corn; the silk should peel away with husks. Cut kernels from cob and add to simmering soup. Chop fish coarsely and add to soup.
10. Simmer soup for about 5 min, stirring gently several times. Stir in cilantro before serving. 

Serves: 4

Approximate nutritional analysis per serving: 439.3 calories (27.3 grams of protein, 40 grams of carbohydrates, 20 grams of fat, 5 grams of fiber).