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SideChef
Recipes
Dairy-Free
Golden Bell Pepper Soup

13 INGREDIENTS • 6 STEPS • 40MINS

Golden Bell Pepper Soup

Recipe
4.0
4 ratings
This soup combines the magic of bell peppers and sweet potatoes to create an unbelievably creamy (yet cream-less) soup that’s equal parts bright and sweet. Despite its incredibly simple ingredient list, the soup’s flavor is deceptively complex.
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This soup combines the magic of bell peppers and sweet potatoes to create an unbelievably creamy (yet cream-less) soup that’s equal parts bright and sweet. Despite its incredibly simple ingredient list, the soup’s flavor is deceptively complex.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
40MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
8
us / metric
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Yellow Onion
1/2
Medium Yellow Onion, finely chopped
Carrot
2
Medium Carrots, diced
Celery
1 stalk
Celery, diced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Yellow Bell Pepper
8
Yellow Bell Peppers, diced
Sweet Potato
1
Large Sweet Potato, diced
Low-Sodium Vegetable Broth
4 cups
Low-Sodium Vegetable Broth
Fresh Marjoram
1 Tbsp
Fresh Marjoram, finely chopped
Avocado
to taste
Avocados, sliced
Fresh Cilantro
to taste
Fresh Cilantro, chopped
Crackers
to taste
Crackers, crumbled
optional
Nutrition Per Serving
VIEW ALL
Calories
121
Fat
7.2 g
Protein
2.3 g
Carbs
14.3 g
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Golden Bell Pepper Soup
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
Cooking InstructionsHide images
step 1
Heat Extra-Virgin Olive Oil (4 Tbsp) in a pot. When hot, add Yellow Onion (1/2), Carrots (2), and Celery (1 stalk). Season generously with Salt (to taste) and Ground Black Pepper (to taste) and cook for 4-5 minutes until vegetables are tender and onions are translucent.
step 1 Heat Extra-Virgin Olive Oil (4 Tbsp) in a pot. When hot, add Yellow Onion (1/2), Carrots (2), and Celery (1 stalk). Season generously with Salt (to taste) and Ground Black Pepper (to taste) and cook for 4-5 minutes until vegetables are tender and onions are translucent.
step 2
Add Yellow Bell Peppers (8) and cook for 6 minutes until tender.
step 2 Add Yellow Bell Peppers (8) and cook for 6 minutes until tender.
step 3
Stir in Sweet Potato (1) and Low-Sodium Vegetable Broth (4 cups). Cover the pot with a lid and bring the soup to a boil.
step 4
Once boiling, remove the lid and lower to a simmer. Stir in the Fresh Marjoram (1 Tbsp) and simmer for 20-25 minutes until the sweet potatoes are very tender.
step 5
Purée the soup with an immersion blender or transfer the soup to blender. Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary.
step 5 Purée the soup with an immersion blender or transfer the soup to blender. Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary.
step 6
Ladle soup into bowls and garnish with Avocados (to taste), Fresh Cilantro (to taste), and Crackers (to taste).
step 6 Ladle soup into bowls and garnish with Avocados (to taste), Fresh Cilantro (to taste), and Crackers (to taste).
Tags
Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Summer
Vegetables
Soups & Stews
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