Golden Bell Pepper Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- ¼ cup extra virgin olive oil
- ½ medium yellow onion (finely chopped)
- 2 medium carrots (diced)
- 1 celery stalk (diced)
- Sea salt
- Fresh ground pepper
- 8 red (yellow and/or orange bell peppers, diced)
- 1 large sweet potato (diced)
- 4 cups low-sodium vegetable broth
- 1 tablespoon finely chopped marjoram
- Avocado (sliced or diced)
- Freshly chopped cilantro
- Seeded crackers of your choice
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Preparation
Step 1
Heat the olive oil in a large pot or Dutch oven. When hot, add the onion, carrots, and celery. Season generously with salt and fresh ground pepper, and cook for 4-5 minutes until the vegetables are tender and the onions are translucent.
Step 2
Add the bell peppers and cook for about 6 minutes until tender.
Step 3
Stir in the sweet potatoes and vegetable broth. Cover the pot with a lid and bring the soup to a boil. Once boiling, remove the lid and lower to a simmer. Stir in the marjoram and simmer for 20-25 minutes until the sweet potatoes are very tender.
Step 4
Time to puree! You can do this with an immersion blender, or transfer the soup to a regular blender and puree in batches.
Step 5
Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary. (I added a pinch of cayenne. Spice lovers, I recommend following my lead.)
Step 6
Ladle soup into bowls and garnish with avocado, cilantro and crumbled crackers (if you like).
Step 7
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