Bell Pepper Zucchini Soup
This healthy bell pepper zucchini soup is full of fresh ingredients, including spring onions and parsley.
The sweet taste of a red bell pepper is balanced by the mild flavour of a zucchini. The soup is perfect when you have a lot of guests and have to cater for differing tastes - it's a safe bet almost everyone will enjoy this recipe! It's filling and nutritious too, making it the perfect choice.
Bell pepper zucchini soup is a healthy choice
The combination of bell pepper and zucchini is not only super delicious; it is also super healthy. Bell peppers are a low calorie food with a high fibre content and lots of vitamin C. Zucchinis are known to be mild on the stomach and provide lots of fibre.
Do you want to discover more recipes with zucchini? Then also check out the recipe for carrot zucchini soup.
|2 cloves of||garlic|
|1 handful||fresh parsley|
|750 ml||vegetable stock|
|1 tbsp.||olive oil|
Cut the zucchinis and bell peppers into cubes of about 1.5 cm. Set aside.
Cut the onions into small pieces and fry them in olive oil for about 5 minutes. Press or cut the garlic and fry it for another 2 minutes on low heat.
Add the bell pepper and zucchini together with the vegetable stock to the pot.
Cook for about 15 minutes. Prick the vegetables with a fork to check if they are cooked. Meanwhile, chop the spring onions and parsley.
Puree the soup with an immersion blender, season with salt and pepper and serve it with sliced spring onions and fresh parsley.
|Ingredients||bell peppers, fresh parsley, garlic, olive oil, red onions, spring onions, vegetable stock, zucchinis|
|Courses||brunch, lunch, starter|
|Special Diets||gluten-free, no-added sugar, nut-free, peanut-free, soy-free, whole foods|
|Difficulty||level 1 (easy)|
|Cooking time||15-30 minutes|
|Season||autumn, spring, summer|
|Number ingredients||5-10 ingredients|
|Preparation method||cooking, pureeing|
|Type of dish||soup|