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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 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. 

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 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. 

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! 


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Golden Bell Pepper Soup
This golden bell pepper soup recipe is nutritious and comforting.
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 dried sage
  • optional toppings: microgreens and avocados
Instructions
1. Heat the olive oil in a large pot over medium-high heat. 2. 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. 3. Add the bell peppers and simmer for another 6 minutes. 4. 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. 5. Add soup to a blender, in stages if necessary, and blend till fully puréed. 6. Serve immediately or keep in the fridge for up to 3 days.
Details
Prep time: Cook time: Total time: Yield: Makes 6 servings

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