Everyone knows I enjoy snacking on bell peppers; yellow peppers, red peppers, orange peppers…any and all of them make me smile. But once you dip your spoon into the bell pepper, sweet potato combo – it’s like dipping into a bowl of heaven.
You can make this soup ahead of time and freeze the leftovers. Then, when you’re binge watching Grace & Frankie on Netflix, you can thaw some soup and enjoy both at the same time!
BELL PEPPER SOUP
¼ C EVOO
½ small onion, diced
2 medium carrots peeled and diced
1 celery stalk diced
Sea salt and freshly ground black pepper to taste
8 yellow, and/or orange bell peppers chopped
1 large sweet potato peeled and chopped
4 C low-sodium vegetable broth
1 T finely chopped fresh marjoram
Water, if needed
Sliced avocado, for garnish, optional…but mandatory in my house 😉
Finely chopped cilantro for garnish, again, optional but I love cilantro
A dash of Sriracha sauce for kick
In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper to taste, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin soup with water. Most times, this is necessary. Taste and season with salt and black pepper if needed. Return the soup to the pot to keep warn until serving. Serve garnished with the avocado and cilantro on top and drizzle the sriracha sauce – if you like things spicy.
I can’t wait for you to try this soup, it’s one of my favorites. Healthy and so delicious. Let me know what you think. And, as always, if you like this recipe, like the post and share with your family and friends!