Velvety Yellow Pepper Soup Recipe

Name: Velvety Yellow Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 large yellow peppers, stemmed, seeded, and cut in large chunks; 2 large leeks (white part only); 1 garlic clove, smashed; 1 tablespoon kosher salt, plus extra for seasoning; 1/4 teaspoon ground turmeric; 3 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 1 bay leaf; 2 medium russet potatoes (about 1 pound); 4 cups water; 1 tablespoon dry white vermouth; fresh ground black pepper

Servings: persons

1 tablespoon extra virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks (white part only)
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes (about 1 pound)
4 cups water
1 tablespoon dry white vermouth
fresh ground black pepper

1
Heat the olive oil in a large saucepan over medium-low heat.
2
Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
3
Tie the parsley, thyme, and bay leaf together with kitchen twine.
4
Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
5
Discard the herb bundle.
6
Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
7
Return to the pot and reheat.
8
Stir in the vermouth, and season, to taste, with salt and pepper.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 large yellow peppers, stemmed, seeded, and cut in large chunks, 2 large leeks (white part only), 1 garlic clove, smashed, and more.

Yes, Velvety Yellow Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvety Yellow Pepper Soup

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