Recipe 4 All: Pureed Red Pepper and Potato Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Pureed Red Pepper and Potato Soup Recipe

Pureed Red Pepper and Potato Soup

Yield: 6 servings
1tablespoon Virgin olive oil
1  Medium onion, chopped
1  Celery rib
1  Carrot finely chopped
3  Garlic cloves
lb New potatoes, peeled and
2lb Red bell peppers, diced
6cups Stock (chicken or vegetable)
  Salt and pepper to taste
  Garlic croutons
  Fresh basil or parsley for
  Nonfat yoghurt, optional

Heat the olive oil in a large heavy bottomed soup pot and saute the onion, celery and carrot for about 10 minutes. Add garlic after 5 minutes. When vegetables have softened, add the potatoes, red peppers and stock and bring to a boil. Add a little salt, reduce the heat, cover and simmer for about 1 hour or until vegetables are thoroughly softened.

Puree in batches in blender or food processor, until smooth. Return to pot and reheat. Add salt and freshly ground pepper to taste. Serve and top with fresh basil and croutons. Optional, drizzle a spoonful of yoghurt in it.

Best made one day ahead.

Serves 6

Your Pureed Red Pepper and Potato Soup is ready. Happy cooking!

Related recipes: Soups, Main dish, Vegetarian, Low-fat, Soup, stew

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy