A delicious, colorful soup made with sweet peppers that can be served hot or cold.
Yield: 4-6 servings
Time: an hour
Tools
- large saucepan or Dutch oven
- wooden spoon
- food processor or blender
- small saucepan
Ingredients
- ¼ c olive oil
- 1 small onion, chopped
- 4 large bell peppers (any color*), seeded and diced
- 1 medium potato, diced
- 1 t red pepper flakes
- ½-1 t salt
- 1½-2 c vegetable stock
Directions
Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes.
Stir in peppers, potato, and spices. Cover, reduce heat, and sauté, stirring occasionally, until the peppers are very tender, 30-40 minutes.
Pour half of the hot bell pepper mix into the food processor or blender and purée (carefully!), followed by the other half. Add about a cup of stock if necessary.
Meanwhile, put the stock in the small saucepan and bring to a simmer.
Optional: for a smoother soup, you can sieve the puréed peppers at this point.
Return the soup to the saucepan, stir in more stock for a thinner soup, taste, and season.
Serve hot or cold, with a dollop of vegan sour cream or yogurt, and a sprinkle of something colorful:
- carrot (grated)
- chives
- corn
- dill
- onion, red or green (chopped)
Notes
* You can use green peppers, but red, orange, or yellow peppers will make the nicest soup.
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