Velvety Yellow Pepper Soup

READY IN: 50mins
Recipe by little_wing

Deliciously smooth soup with a lot of depth. The herb bundle and vermouth really make this special.

Top Review by Boomette

I used an onion instead of leeks. I used dried parsley and thyme around 1 teaspoon of each. Instead of putting only water, I added chicken bouillon granules to give it more flavour. I prefer the taste without vermouth. Thanks Little_Wing :) Made for Beverage tag.

Ingredients Nutrition

Directions

  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.

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