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Home » Recipes » Lunch » Soup + Stew + Chili » Golden Bell Pepper Soup

Mar 23, 2016(updated December 19, 2022)

Golden Bell Pepper Soup

5 from 9 votes
By Dani Spies
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This flavorful and nourishing Golden Pepper Soup is from the cookbook Eating Clean, written by Amie Valpone of The Healthy Apple.

Amie struggled with many different symptoms (including leaky gut, adrenal fatigue, and) over many years and eventually took her health into her own hands and literally healed herself of all of her symptoms.

All of the recipes in Eating Clean are free of refined sugar, gluten, dairy, soy, eggs, and processed foods.  It’s also a handbook on how to remove toxins from your cleaning supplies, beauty products, and food.

This is the first recipe I have tried from the cookbook and my family and I loved it.  It reminds me a lot of a tomato soup, except with the fresh, bright flavor of bell peppers.

The first time I made this soup, I served it with my Kale Caesar Salad, and the second time I made it, we had it with Quesadillas.

Watch the step-by-step instructions in the video below and if you are interested in the cookbook, you can check it out here.

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5 from 9 votes

Golden Bell Pepper Soup

Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Author: Dani Spies
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Calories:

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 small onion diced
  • 2 medium carrots peeled and diced
  • 1 celery stalk diced
  • Sea salt and freshly ground pepper to taste
  • 8 yellow red, and/or orange bell peppers, chopped
  • 1 large sweet potato peeled and chopped
  • 4 cups low sodium vegetable broth
  • 3 tsp finely chopped fresh marjoram
  • Slice avocado for garnish

Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Add the onion, carrot, celery, and a pinch of 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 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 salt and black pepper if necessary.
  • Return the soup to the pot to keep warm until serving.

Notes

Nutrients per 1/4th of recipe: 274 calories, 15.1g fat (2.2g saturated fat), 0mg cholesterol, 762mg sodium, 37.8g carbohydrate, 8g fiber, 13.9g sugar, 4.5g protein

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Recipes, Soup + Stew + Chili, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

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    Comments

  1. Zarah says

    March 23, 2016 at 10:33 am

    5 stars
    Oh goodness… This looks absolutely delicious! *puts on next week’s menu* 😀

    Reply
    • Dani says

      March 24, 2016 at 1:35 pm

      5 stars
      Awesome! Enjoy it:)

      Reply
  2. Makan Enak says

    March 23, 2016 at 10:45 am

    5 stars
    What is bell pepper? Is it the same with paprika?

    Reply
    • Dani says

      March 24, 2016 at 1:34 pm

      5 stars
      Bell pepper is a sweet pepper that comes in green, red, orange, and yellow. Very different then paprika.

      Reply
  3. Dawn says

    March 29, 2016 at 6:49 pm

    5 stars
    Oh MY! This is absolutely heavenly! Lots of chopping, but SO worth it. Thank you for sharing such a “clean and delicious” recipe! You are truly an inspiration, Dani! Thank you for helping those of us who desire to eat clean but are culinary challenged! You are the BEST!

    Reply
    • Dani says

      March 29, 2016 at 8:06 pm

      5 stars
      So glad you enjoyed it so much, Dawn!! I love this one too:)

      Reply
  4. Kirsty says

    May 7, 2016 at 11:51 am

    5 stars
    This looks delicious, I’ve bought all of the ingredients ready to make tomorrow for lunches at work next week. How long do you think I could store it in the fridge or freezer after making it? 

    Reply
    • Dani says

      May 8, 2016 at 10:17 pm

      5 stars
      Great! I can’t wait to hear how you like it. It should last about a week in the fridge and a few months in the freezer.

      Reply

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Hi, I’m Dani.

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