Requires lots of chopping, but otherwise the time is inactive. Excited to see how it tastes tomorrow, maybe chilled (?).
Source: Domesticate Me | Serves: 4 | Time: 50 min
What I changed:
Made my own broth to reduce sodium, and make good use of veggie scraps
Used marjoram powder
Used Stacy's garlic bagel chips instead of seeded crackers for serving
Ingredients
¼ cup EVO
½ medium yellow onion, finely chopped
2 medium #carrots, diced
1 celery stalk, diced
Sea salt
Fresh ground pepper
8 red, yellow and/or orange #BellPeppers, diced
1 large #SweetPotato, diced
4 cups vegetable broth
1 tsp marjoram
For serving
Avocado (sliced or diced)
Freshly chopped cilantro
Stacy's garlic bagel chips
Instructions
Heat the olive oil in a large pot. When hot, add the onion, carrots, and celery. Season generously with salt and fresh ground pepper, and cook for 4-5 minutes until the vegetables are tender and the onions are translucent.
Add the bell peppers and cook for about 6 minutes until tender.
Stir in the sweet potatoes and vegetable broth. Cover the pot with a lid and bring the soup to a boil. Once boiling, remove the lid and lower to a simmer. Stir in the marjoram and simmer for 20-25 minutes until the sweet potatoes are very tender.
Now, puree the soup using an immersion blender/ Taste and season with a little extra salt and pepper if necessary.
Ladle soup into bowls and garnish with avocado, cilantro and crumbled crisps.