Vibrant Bell Pepper Soup

Bright, elegant and full of vitamins! Very tasty and light. Bell pepper soup can be cooked with meat or in vegetable broth, then it can be served and enjoyed on fasting days. It is better to use peppers of different colors, in this case the dish on the plate looks elegant and beautiful.
cook time: 40 min
Miles Denholm
Vibrant Bell Pepper Soup

Nutrition Facts (per serving)

65
Calories
4g
Fat
4g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Onion 30 g
Garlic 10 g
Tomatoes (Cherry) 150 g
Salt to taste
Water 1 l
Potato 300 g
Bay leaf 1 pc
Chicken breasts (or turkey meat) 300 g
Carrot 30 g
Vegetable oil 4 tbsp
bell pepper 200 g
Greenery to taste

Recipe instructions

Step 1

Step 1
How to cook soup with bell pepper? Prepare the necessary ingredients. For the soup, you can use breast fillet or turkey. It is better to take peppers of different colors, then the soup will look brighter and more appetizing. Suitable greens include green onions, parsley and dill. Wash the peppers and tomatoes. Wash and peel carrots, potatoes and garlic as well.

Step 2

Step 2
Cut the meat into cubes or small strips. Place the chopped meat in a saucepan, add water and place over high heat. After boiling, skim off the foam and add salt. How to choose a cooking pan, read the article below the steps.

Step 3

Step 3
Cut the potatoes into medium-sized cubes. Add the potatoes to the meat and cook over medium heat for about 15-20 minutes.

Step 4

Step 4
Chop the onion into large pieces. Heat the oil in a frying pan and fry the onion in it, stirring, over high heat until golden brown. Remove the onion from the pan using a spoon into a separate plate.

Step 5

Step 5
Cut the bell pepper into strips. Fry the peppers in the oil in which the onions were fried for one minute, stirring constantly so that the peppers do not burn. Remove the peppers from the pan with a spoon.

Step 6

Step 6
Add Cherry tomatoes to the pan and fry for about two minutes, stirring. Next, add thinly sliced garlic to the tomatoes. Fry everything together for about 1 minute.

Step 7

Step 7
Remove the tomatoes from the pan and add to the rest of the roasted vegetables.

Step 8

Step 8
When the potatoes and meat are ready, add the pepper and bay leaf to the pan. Turn the heat to maximum, and after boiling, reduce to medium and cook for about 5 minutes.

Step 9

Step 9
Grate the carrots on a coarse grater and place in a saucepan. Turn the heat up to maximum.

Step 10

Step 10
Next, put the tomatoes with garlic and onions into the pan.

Step 11

Step 11
After boiling, add finely chopped herbs. Remove the soup from the heat and let it simmer for a while with the lid closed. Pepper and tomato soup is ready. Bon appetit!

Additional rubrics

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