Yellow Pepper Soup

Name: Yellow Pepper Soup
Ingredients: 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 2 garlic cloves, chopped; 2 teaspoons olive oil; 1 1/2 lbs yellow peppers; 3/4 lb potato, cut into chunks; 3 cups unsalted chicken stock or 3 cups unsalted vegetable broth; 1 tablespoon salt (less if using salted broth); 1 chipotle pepper (canned); parmesan cheese (for garnish); extra virgin olive oil (for garnish)

12 ingredients

8 steps

Ingredients

1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
1 1/2 lbs yellow peppers
3/4 lb potato, cut into chunks
3 cups unsalted chicken stock or 3 cups unsalted vegetable broth
1 tablespoon salt (less if using salted broth)
1 chipotle pepper (canned)
parmesan cheese (for garnish)
extra virgin olive oil (for garnish)

Directions

1

Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2

Bring stock to a boil.
3

Add peppers, potatoes, salt, chipotle and boiling stock.
4

Simmer for 20 minutes or until potatoes are soft.
5

Puree in food processor or use an immersion blender.
6

Serve in bowls with a sprinkle of parmesan and olive oil.
7

For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
8

For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.