Sweet Pepper Soup

On days when you don’t feel like eating a lot soups are the best way to go.I had some left over peppers that I wanted to use and so I made this soup which is a simple way to consume a lot of vegetable.

Preparation time 25 minutes
Serves 2
Serving Size 1/2 recipe
Calories Per Serving Approximately 198
Difficulty Easy

15 sweet peppers slit and sees removed
2-3 leaves of Sage
2 garlic cloves
1 vegetable bullion cube or chicken bullion cube
salt to taste
fresh ground black pepper to taste
4 teaspoons sour cream
2 teaspoons olive oil

1.Take olive oil in a pan and saute the peppers along with the sage until soft.

2.Transfer to a blender and blend with the garlic cloves.

3.Transfer back to the pan and add sufficient water and salt, bullion and pepper and let simmer until it reaches the soup consistency.

4.Add the sour cream and give it a stir and turn off the stove.Serve with more sour cream and croutons or bread.

You can also use a combination of bell peppers if you do not have sweet peppers.
Roasting them before pureeing enhances the flavor, so you can coat them with oil and roast in a 350F oven until soft.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: