Golden Bell Pepper Soup
Ingredients
The soup
-
¼
cup
extra virgin olive oil
-
½
small
onion, diced
-
2
medium
carrots, peeled and diced
-
1
stalk
celery, diced
-
to taste
sea salt and freshly ground pepper
-
8
yellow, red, and/or orange bell peppers, chopped
-
1
large
sweet potato, peeled and chopped
-
4
cups
low sodium vegetable broth
-
3
tsp
finely chopped fresh marjoram
For garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, celery, and a pinch of salt and pepper, cooking until tender.
- Stir in the chopped bell peppers and cook until they are soft.
- Add the chopped sweet potatoes and vegetable broth, season with salt and pepper, cover, and bring to a boil.
- Lower the heat, add the marjoram, and simmer until the vegetables are tender.
- Allow the soup to cool slightly, then puree in batches until smooth.
- If necessary, thin the soup with water and adjust the seasoning before returning it to the pot to keep warm until serving.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
15.1g
Total carbohydrates
37.8g
Total protein
4.5g
Sodium
762mg
Cholesterol
0mg
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