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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Golden Bell Pepper Soup

Golden Bell Pepper Soup

This golden bell pepper soup is nutritious and comforting. It's a perfect recipe for a weeknight - it takes 40 minutes, but there's 20 minutes of hands-off time. There are a lot of possible topping options that would pair well - microgreens, avocados, radishes, arugula, or goat's cheese. 

Bell Pepper, Butternut Squash, and Carrot Soup. A hearty, healthy vegan soup - garnished with microgreens and avocados | This Healthy Table

I think I had a bit of a revelation about blending soups a few years ago, when I had this red pepper soup from Cookie and Kate. I'd ordered puréed soups in restaurants before, but I guess I never really considered how they got that way. I got a Vitamix when we moved back to the US this summer and it has been awesome. I have become one of those crazy people who brings up their blender in casual conversations. It's great for blending soups, so I'd recommend testing it out with this recipe and others. 

Bell Pepper, Butternut Squash, and Carrot Soup. A hearty, healthy vegan soup - garnished with microgreens and avocados | This Healthy Table
Bell Pepper, Butternut Squash, and Carrot Soup. A hearty, healthy vegan soup - garnished with microgreens and avocados | This Healthy Table

I hope you enjoy this recipe - it's such a great way to get in a bunch of veggies. It's like health in a bowl! 


Golden Bell Pepper Soup

Makes 6 servings | Prep Time: 10 minutes | Total Time: 40 minutes

Ingredients

2 tablespoons olive oil 

1 yellow onion, diced

2 medium carrots, diced

1 celery stalk, diced

pinch of sea salt and pepper

6 orange bell peppers, diced

2 cups diced butternut squash

4 cups vegetable broth

1 teaspoon thyme

1/2 teaspoon sage

Optional toppings: microgreens and avocadoes

Instructions

Heat the olive oil in a large pot over medium high heat. 

Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent. 

Add the bell peppers and simmer for another 6 minutes. 

Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes. 

Add soup to a blender, in stages if necessary, and blend till fully puréed. 

Serve immediately or keep in the fridge for up to 3 days. 


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