Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (1/4 cup)
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 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 6
Ladle soup into bowls and garnish with
Avocados (to taste)
,
Fresh Cilantro (to taste)
, and
Crackers (to taste)
.
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