Yellow Pepper Soup
Makes 8 servings.
- 1 medium onion
- 1 celery stalk
- 1 carrot
- 2 garlic cloves
- 2 tablespoons avocado oil
- 1.5 pounds yellow peppers
- 0.75 pound potatoes
- 3 cups water or chicken stock
- 1 tablespoon sea salt
- 1 small hot red pepper or 1 pinch chili pepper flakes
Chop onion, celery, carrot, and garlic. Add to 4-quart heavy-bottomed pot. Drizzle with oil, stir to coat over low heat for 10 minutes or until vegetables are soft.
Wash, remove seeds, chop peppers, and add to pot. Chop potatoes and add to pot. Add water, salt, and hot pepper. Simmer for 15 minutes or until potatoes are tender.
Puree the soup with an immersion mixer until smooth. Serve.