bell pepper soup

Name: bell pepper soup Recipe
Yield: 4
Ingredients: 1 medium onion chopped; 2 large stalks celery chopped; 3 large bell peppers � 1 red 1 orange and 1 yellow � chopped; 3 Tbsp butter olive oil or avocado oil; 3 Tbsp flour; 4 cups vegetable stock; 1 tsp dried basil (roughly � I never measure. I just pour a little in the palm of my hand and toss it in.); 1/2 tsp dried thyme (again � roughly); OR � Whatever fresh or dried herbs sound good to you/you have on hand � Ideas for other add ins might include: smoked paprika garlic crushed red pepper or rosemary; salt and pepper to taste

Number of Servings: 4

Ingredients

1 medium onion, chopped2 large stalks celery, chopped3 large bell peppers � 1 red, 1 orange, and 1 yellow � chopped3 Tbsp butter, olive oil, or avocado oil3 Tbsp flour4 cups vegetable stock1 tsp dried basil (roughly � I never measure. I just pour a little in the palm of my hand and toss it in.)1/2 tsp dried thyme (again � roughly)OR � Whatever fresh or dried herbs sound good to you/you have on hand � Ideas for other add ins might include: smoked paprika, garlic, crushed red pepper, or rosemarysalt and pepper to taste

Directions

Place a stock pot over medium-high heat. Add the butter or oil and saute the onions and celery for about five minutes. Add bell peppers, add a pinch of salt and pepper and saute for another five minutes.

Reduce heat to medium, sprinkle the flour over the vegetables, stir to combine, and cook for 2 more minutes.

Slowly add the vegetable broth (about 1/4 cup at a time at first), stirring as you go. Once all the broth is in, add the herbs, bring to a boil and reduce to simmer. Simmer for 15 minutes.

Transfer the soup to a blender (in batches) and blend until smooth.

Once soup is all blended adjust seasonings to taste and enjoy!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH.BODELL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving