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Golden Bell Pepper Soup

Updated: Jul 28, 2020

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


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


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.

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