I love love love this soup! Not as quick, as it requires some cook time, but well worth it. Make a double batch so you have some to freeze. My mom makes this in early autumn and saves it for the holidays when we need a quick easy dinner and more for the crazy holiday winter nights.
Perfect with a dollop of goat cheese and some stale toasted crusty bread rubbed with raw garlic and drizzled with olive oil. For a more full and balanced, meal, I’ve also enjoyed it with brown rice, quinoa, chickpeas, and/or a handful of sunflower or pepitas/pumpkin seeds stirred in. I’ve also fantasized about a fried egg on top! It’s helpful to bring in the important fat and protein elements to make the meal more hearty and sustaining.
5 large red bell peppers, seeded, ribs removed, and chopped
1/2 yellow onion, chopped
1/2 apple, peeled and chopped
1 carrot, chopped
1 tablespoon olive oil
4 cups chicken or vegetable stock
salt and pepper to taste
In a large pot, saute peppers, onions, apples, carrots, and olive oil over medium heat, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned.
Add the stock. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes.
If you have the time, allow it to cool a bit. Puree soup in a blender or food processor fitted with a steel blade. Be careful, it’s hot!
Return soup to the saucepan, season with salt and freshly ground black pepper to taste. Serves 3-4.