Red Bell Pepper and Sweet Potato Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I came up with this soup last night as a way to use the massive quantity of bell peppers I bought on sale this week. The sweet potato I used was of the pale variety, but I'm sure it would taste delicious with an orange sweet potato. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 onions, sliced |
8 garlic cloves, minced |
3 red bell peppers, sliced |
1 sweet potato, peeled and in small cubes |
4 cups vegetable broth |
3 bay leaves |
1 teaspoon salt |
1 tablespoon butter |
Directions:
1. Heat the oil.
2. Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
3. Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
4. Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
5. Remove the bay leaves and blend the soup until mostly smooth.
6. Enjoy!
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