There is no better time to nourish the body and soul with this easy to make recipe for Roasted Yellow Pepper Soup. The olive oil base will be sure to unpack the veggies to full potential, keeping you warm and cozy at night.
Making the soup is super easy! Just prep all the vegetables and roast them in one pan. The fragrant roasted peppers are especially good combined with the dominant sage. As always, we recommend using fresh vegetables and herbs, with a home made broth.
Roasted Yellow Pepper Soup
3 tbsp of kyoord High-phenolic Extra Virgin Olive Oil, and more for the garnish
3 yellow peppers, sliced into ½" strips (can combine orange and yellow peppers)
½ a fennel bulb, thinly sliced
1 rib of celery, diced
1 medium potato, peeled and quartered
5 cloves of garlic, smashed
2 stalks of fresh oregano or sage, and more for the garnish
4-6 cups of soup broth of your choice, chicken or vegetable, preferably homemade
1 tsp Jennifer Fisher Kitchen Universal salt
¼ tsp of ground cumin
¼ tsp of ground paprika
¼ tsp of ground turmeric
Warm up the EVOO in a medium stock pot or a dutch oven.
Add the peppers, fennel, and celery. Saute on medium high heat until fragrant and the peppers start to brown.
Add the garlic, potato, salt and spices, and saute for another 2-3 minutes.
Add the stock to cover vegetables plus another about 1” with liquids, about 4-5 cups.
Add the oregano or sage.
Bring to a boil, then cover and reduce to simmer.
Cook for 30 minutes.
Remove the fresh herbs and discard.
puree with an immersion blender (or any other blender) until the blend is smooth.
Add more stock if needed for a desired consistency. Adjust salt and spice level per taste. Cook for another 10 minutes.
Serve in individual bowls. Garnish with fresh herbs and an olive oil drizzle.