Soup isn’t the first food I think of in the summer, but this cheerful yellow soup is delicious served hot or cold. This recipe is also vegan and gluten free! Yellow peppers, like all peppers, are chock-full of vitamin C… four times more than a medium orange. Peppers also supply plenty of vitamin A, fiber and potassium.
Roasted Yellow Pepper Soup
• 6 large, firm yellow bell peppers
• 1 Tbsp extra-virgin olive oil
• 1 sweet onion, peeled and diced
• 1 stalk celery, diced
• 1 large carrot, peeled and diced
• 2 large Yukon Gold potatoes, peeled and diced
• 2 garlic cloves, peeled and minced
• 1 Tbsp minced fresh thyme
• 1 bay leaf
• 4 cups low-sodium vegetable stock
• 1/2 tsp smoked paprika
• 2 Tbsp lemon juice
Preheat oven broiler and place the rack in the highest position. Grease a baking sheet with olive oil. Cut peppers in half and remove all the stems and seeds. Place the cut side down on the baking sheet. Lightly brush the tops with olive oil and broil until the skins blacken, about 8 minutes, then transfer to a bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.
In a large heavy saucepan, heat the oil. Add onion, celery and carrot, and sauté until onion is clear. Add potato, garlic, thyme and bay leaf, and sauté for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.
While potatoes are cooking, peel the skin from the peppers, then chop the peppers and place them in a bowl. Add any juices that may have collected. When the potatoes are tender, remove the bay leaf and add the roasted peppers and any juices that may have collected to the saucepan with potatoes. Stir together.
Using a hand blender, purée until smooth and creamy. Add a splash of lemon and serve.
Photo from here, with thanks.