Spicy Yellow Bell Pepper Soup

This is a very tasty soup that we enjoyed on a rainy summer’s day. It was very easy to adapt to being vegan. We enjoyed the spicy flavor from the jalapeno and did nnt find it too hot.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 4 yellow bell peppers, de-seeded and chopped
• 2 jalapenos, de-seeded and chopped
• 4 cups vegetable bouillon
• 1 large potato, peeled and chopped
• pinch of salt
• 2 tablespoons white balsamic vinegar
• 2 tablespoons cilantro or coriander, chopped

Directions:

1. Heat the oil in a large pot.
2. Add the chopped onion and yellow bell pepper pieces and begin to saute.
3. Ad the potato pieces and jalapeno pieces. Stir to mix well.
4. Add the vegetable bouillon. Bring to a boil, then turn down to a soft boil.
5. Cook until the vegetables are soft (about 20 minutes).
6. Add the vinegar and puree the soup (I used an immersion blender).
7. Season to taste.
8. Serve the soup with the chopped cilantro as garnish on top.

Author: Chris Walker. This entry was posted on Monday, September 19th, 2011 at 11:18 pm. It is filed under Bell Pepper, Potato, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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