Bell Pepper Soup

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Bell Pepper Soup

 

1 tablespoon olive oil

2 cups bell pepper - orange

2 cups bell pepper - yellow

1/2 cup onion - diced

1/2 cup carrot - diced

3 cloves garlic - minced

3 cups baking potatoes - peeled and diced

2 cups water - divided

salt and pepper

14 1/2 ounces vegetable broth

1/4 cup fresh cilantro - coarsely chopped

 

 

Heat oil in a Dutch oven over medium high heat. Add bell peppers, onion,

carrot, and garlic. Saute until vegetables are browned (about 10 minutes).

Add potato, water, salt and pepper (to taste), and broth. Bring to a boil;

cover and simmer until vegetables are tender (30 minutes). Puree mixture

with an immersion blender (or use a regular blender). Stir in cilantro.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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