Golden Pepper Soup Recipes

Steps:

• Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
• Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
• Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
• Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.

Steps:

• Bring broth to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; cover and let steep.
• Heat butter in a large saucepan over medium-low. Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes. Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
• Add wine and cook, stirring occasionally, until evaporated. Add broth, 1 teaspoon salt, and the cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
• Remove from heat; let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle). Season with cayenne pepper. Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days). Garnish with yogurt before serving.
• Nutrition Information
• (Per Serving)
• Calories: 96g
• Saturated: 1.6g
• Unsaturated Fat: 1.1g
• Cholesterol: 5.5mg
• Carbohydrates: 13g
• Protein: 4.3g
• Sodium: 373mg
• Fiber: 1.8g

Steps:

• In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
• Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
• Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
• Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
• Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
• Taste and season with salt and freshly ground pepper, as needed.

Steps:

• Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
• Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
• While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.