Yellow Pepper Soup
A healthy soup that's popularized in Florence, Yellow Pepper Soup is a flavorsome vegetable soup that is perfect for warmer months -- light and deliciously filling!
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, sliced finely
- 1 medium carrot, chopped into small cubes
- 2 stalks celery, sliced thinly
- 2 small potatoes, cut into small cubes
- 2 large yellow bell peppers, membranes and seeds removed, cut into small cubes (or 3 medium ones)
- 1 & 1/2 cups broth
- salt and pepper, to season
- 1/4 cup croutons, for garnish
- handful parsley, chopped roughly, for garnish
Using a medium pan, heat olive oil over medium heat.
Add garlic and onion. Cook until onion has softened.
Add celery and carrots. Mix to combine.
Add potatoes and yellow peppers.
Pour broth and mix. Cover the pan with a lid. Turn heat to medium-high and bring to a boil.
Lower heat to medium and simmer until the vegetables are cooked.
Turn off the heat and blitz the vegetables until you get a smooth texture for your soup.
Season with salt and pepper. Mix.
Place the pan back on medium-high heat, cover with a lid, and bring to a boil.
Take the pan off the heat and serve. Garnish with croutons and some fresh parsley when serving.
Vegetable broth is best for this bell pepper soup. But if you have to, chicken broth is the next best thing.
You can use any color of bell pepper EXCEPT the green one. They have a more robust bitterness flavor compared to the other colors.
Feel free to use a stand mixer for pureeing if that's what you have available. Let the vegetables cool down a bit before pouring it on the mixer, though, and better to do it in batches.
Starchy or floury potatoes are excellent for this soup. They make the pureed pepper soup slightly creamier than the waxy ones.
Calories: 152kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 690mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3013IU | Vitamin C: 191mg | Calcium: 42mg | Iron: 1mg