Golden Bell Pepper Soup
This golden bell pepper soup is nutritious and comforting. It's a perfect recipe for a weeknight - it takes 50 minutes but there are 25 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.
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 casually drops in mentions of their blender in casual conversations. It's great for blending soups, so I'd recommend testing it out with this recipe and others.
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!
- 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 dried sage
- optional toppings: microgreens and avocados