Bell Pepper Soup
This Bell Pepper Soup is a healthy and delicious dish that is perfect for lunch or dinner. It's made with bell peppers, onions, garlic, and vegetable broth, and can be served hot or cold. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. However, people with a nightshade allergy should avoid this dish.
Allergen Information: Contains Nightshade
Nutrition Facts
Per serving
Energy
66 kcal
Protein
2 g
Carbs
10 g
Fat
3 g
Fiber
3 g
Ingredients
Red Bell Pepper
0.5 cup, chopped (100g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 clove (3g)
Plain Water
2 medium cup (500g)
Olive Oil
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.5 tsp (1g)
Fresh basil leaves (Chopped)
1 tsp (2.5g)
Instructions
Cooking Steps
In a pot, heat olive oil over medium heat.
Add chopped onions and minced garlic. Sauté for 3-4 minutes until the onions turn translucent.
Add chopped bell peppers and sauté for another 5-7 minutes until the peppers have softened.
Add water and bring the mixture to a boil.
Reduce the heat and let the soup simmer for 15-20 minutes until the flavors have melded together.
Let the soup cool slightly and then blend it in a blender until smooth.
Return the soup to the pot and heat it over low heat.
Season with salt and pepper to taste.
Garnish with fresh basil leaves and serve hot or cold.