Description
Creamy, vibrant soup bursting with bell pepper flavor. Vegan, gluten-free, and perfect for a light lunch or dinner.
Ingredients
Units
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- 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 black pepper
- 8 yellow (red and/or orange bell peppers, chopped)
- 1 large sweet potato (peeled and chopped)
- 4 cups (946 ml) low-sodium vegetable broth
- 3 teaspoon finely chopped fresh marjoram
- 1 recipe Gluten-Free Herbed Croutons (for garnish)
- Sliced avocado (for garnish; optional)
- Finely chopped fresh cilantro (for garnish; optional)
- Drizzle Seriously Sensational Sriracha Sauce (for garnish; optional)
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, carrot, celery, 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 pepper, cover, 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, then puree in batches in a blender until smooth.
- If needed, thin the soup with water. Adjust seasoning with salt and pepper.
- Return the soup to the pot to keep warm until serving.
- Serve garnished with Herbed Croutons and, if desired, avocado, cilantro, and Seriously Sensational Sriracha Sauce.
Notes
- For a richer flavor, roast the bell peppers before adding them to the soup.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- If you don’t have marjoram, substitute with a similar amount of oregano or thyme.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 5