onion, peeled and thinly sliced
orange peppers, roasted, peeled, and sliced
light vegetable stock
potatoes, peeled and diced
fresh ground pepper
- Heat a stock pot over low heat and add just enough olive oil to coat the bottom. Add the onions and a healthy pinch of salt and sweat – cook, covered, over low heat until soft – for 4-5 minutes.
- Add the sliced peppers and cook for 4-5 minutes more.
- Add the stock and the potatoes and bring to a boil. Reduce heat and cook, covered, until the potatoes are soft, about 20 minutes.
- With a food processor, blender, or an immersion blender, puree the soup in batches. Taste for seasoning and serve.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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