Bell Pepper Soup
Bell pepper soup is tasty, healthy and can even be spicy too! Here's a recipe for a spicy bell pepper soup, although you can adjust the spice level to suit your own taste.
Which colour bell pepper to choose?
Bell peppers are nutritious, rich in fibre and low in calories. But what’s the difference between the colours? A red pepper contains more vitamin C than a green pepper, and tastes sweeter. Green peppers have a more bitter taste. An orange pepper is somewhere in between. Pick your own favourite colours for this recipe, but a little tip – too many green peppers may create a bit of a murky mess, so choose your peppers carefully!
Love soup? Don't forget to check out our recipe for tomato soup.
|4 cloves of||garlic|
|140 g||tomato puree|
|1000 ml||vegetable stock|
|2 tbsp||olive oil|
Cut the bell peppers into cubes and set aside.
Cut the onion, garlic, and chili peppers into small pieces and fry for about 5 minutes in a saucepan with the olive oil.
Add the bell pepper cubes and fry for 2 minutes.
Add the vegetable stock. Let the vegetables cook on low heat for about 15 minutes.
Turn off the heat and add the tomato puree. Mash with an immersion blender and season with salt and pepper.
|Ingredients||bell peppers, chilli peppers, garlic, olive oil, red onions, tomato puree, vegetable stock|
|Special Diets||gluten-free, no-added sugar, nut-free, peanut-free, soy-free|
|Difficulty||level 1 (easy)|
|Cooking time||15-30 minutes|
|Season||autumn, spring, summer, winter|
|Number ingredients||5-10 ingredients|
|Preparation method||cooking, pureeing|
|Type of dish||soup|