If anything comes with colder weather, it is soup! I love making soup and of course eating soup! It versatile, easily make vegetarian or vegan, and a great way to eat some left over vegetables. And also great to make in large quantity so you can keep some in your freezer. So, it’s good for you and for the planet, no waste is the way to go!
I am a big fan of sweet pointed pepper (red), but in general bell pepper soup i do not like so much. Too strong flavour of pepper… by coincidence I mixed the red pointed pepper with onion, garlic, oregano, tomato and courgette… this mix turned out great. A subtle flavour of the pepper, not too much and not too little! Perfect for me!
Soup is also a great way to get reach your daily vegetable intake. Eating a big bowl of soup for lunch makes it much easier to get to the 250 grams, or even more!
What is your favourite soup recipe?
sweet pepper soup
vegan soup make with red pointed sweet pepper, tomato, courgette, onion, garlic and oregano
- 125 gr yellow onion 1 medium sized
- 120 gr red pointed pepper 1 large one
- 350 gr tomato ripe
- 150 gr courgette
- 1 clove garlic
- 1/2 tsp paprika
- 2 tsp oregano
- 400 ml vegetable stock organic
- 1 pinch pepper
- 1 pinch salt
- 1 tbsp olive oil extra virgin
clean the onion and garlic and finely chop. Clean the pepper and cut into small stripes. Cut the tomatoes into 8 pieces. Cut the courgette into slices and then into quarters
heat the olive oil in a medium sized casserole or soup pan. Add the onion and fry for 3 minutes, then add the garlic and fry for another 2 minutes
Add the paprika powder and mix well, fry for 2 minutes
Add the vegetables , pepper and oregano and mix. Fry until the vegetables start to sweat
Add the vegetable stock and bring to a boil. Let it simmer for 15 minutes or until the vegetables are soft
Take of the heat, puree and season to your own taste with salt and maybe some extra pepper