Yellow-Pepper Soup

Name: Yellow-Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 79 milliliters diced celery; 0 teaspoons dried thyme; 414 milliliters low-salt chicken broth; 2 teaspoons olive oil; 158 milliliters chopped onion; 0 teaspoons salt; 296 milliliters water; 2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound); 177 milliliters cubed peeled Yukon gold or red potato

Yellow-Pepper Soup might be just the soup you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 81 calories, 4g of protein, and 3g of fat per serving. This recipe serves 4. If you have water, olive oil, salt, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a large saucepan over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onion and celery; cook 7 minutes or until onion is soft.

Ingredients you will need

Celery

Onion

Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.

Ingredients you will need

Bell Pepper

Vegetable

Broth

Place half of the bell pepper mixture in a blender, and process until smooth.

Ingredients you will need

Bell Pepper

Equipment you will use

Blender

Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired

Ingredients you will need

Bell Pepper

Parsley