Golden bell pepper soup from Eating Clean by Amie Valpone
Ingredients
- 1/4 cup olive oil (extra virgin)
- 1/2 onions small, diced
- 2 carrots medium, peeled and diced
- 1 stalk celery diced
- 8 bell peppers (capsicum) red, yellow, or orange
- 1 sweet potatoes large, peeled and chopped
- 4 cups vegetable stock (low-sodium)
- 3 tsp marjoram (fresh) finely chopped
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, carrot, celery, and a pinch of sea salt and black pepper.
- Cook until the vegetables are tender, about 4 minutes.
- Add the bell peppers and cook until soft, about 6 minutes.
- Add the sweet potatoes and broth. Season with sea salt and black pepper, cover the pot, and bring to a boil.
- Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
- Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water.
- Adjust the seasoning with sea salt and black pepper if necessary.
- Return the soup to the pot to keep warm until serving.
- Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.