Golden Bell Pepper Soup
DIET, LUNCH, soup + stew + chili
American, gluten free, vegan, vegetarian
extra virgin olive oil
peeled and diced
Sea salt and freshly ground pepper
red, and/or orange bell peppers, chopped
large sweet potato
peeled and chopped
low sodium vegetable broth
finely chopped fresh marjoram
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.
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