I’m crazy about soups and I loooove recipes like this. Absolutely no fuss required when cooking this great bell pepper soup: just chop everything up, toss it in a pan, blend and done! A healthy and delicious meal in under twenty minutes.
I’ve always loved spending time at my parents’ for the weekend, but I always felt a bit stressed that I couldn’t work on my blog. Internet is TERRIBLE here, my parents usually cook so I have nothing to write about and on top of that I don’t want to bake something too often because we try
and fail to eat a bit healthier every now and then.
However, I am now starting to see the possibilities. First of all, we live on a farm. Many nice places to take pictures: I even did some outside shooting today! Will show you soon. Also, my parents have closets and closets full of stuff. Linen napkins, nice crockery from my mothers great-great aunt (vintage!), wooden cutting boards, about 30 different bowls… Score!
So I’m now using my creativity to see what I can use as props. I likeee. As you can see on the photos, I found a white linen napkin and those cute little glasses that were perfect for soups. What do you guys think?
Anyway, today I made this soup. I love how versatile “soup” as a dish is, don’t you? Just toss in a random vegetable, add some ingredients and you have a whole new dish. No creativity needed! I’ll be sharing many more soup dishes with you in the upcoming weeks, as I’ll be getting back to school. Soups are easy, can be made or prepped ahead so completely stress-free!
Bell pepper soup
This soup is very nice and light; perfect as appetizer or lunch! I’m going to be eating it as dinner tonight, and I’ll serve it with a nice piece of garlic bread. Perfect for me! Or pair it with those gorgeous and tasty puff pastry breadsticks I made a while ago.
If you’d like to level this soup up you can always add some meatballs or cream. Or another vegetable! Feel free to use different colours of bell pepper as well, they differ in flavour so it’s a matter of preference. For my latest bell pepper soup I’ve used those pointed bell peppers as they were what my parents had at home, but usually I’ll use a regular sweet bell pepper.
You can also eat this soup cold.
- Bell pepper, 5-6 depending on size
- Onion, 1 large
- Garlic, 3 cloves
- Parsley, 2 spoonfuls
- 600 ml water and 1 stock cube OR 500 ml stock and 100 ml water
- Roughly chop up the onions and garlic and place this in a pan with oil on medium heat.
- Cook this while roughly chopping up the bell peppers.
- Add the peppers to the mixture and cook this for 2 minutes.
- Heat up the water with stock cube (or stock and water) and add this to the pan.
- Let this cook for 5-8 minutes.
- Use a hand blender to purée it into a smooth mixture.
- Add the parsley leaves, and serve!
- This soup tastes even better with some grated cheese on top.
I’ve noticed I have some regular visitors, yay! So exciting. I’m really glad to have you all here 🙂 I would like to ask a favour. I know nearly all of us internetters (haha) are using Ad-block, including myself. However, if you turn ad block off at specific websites, like mine, you help us bloggers develop further. I want to continue blogging, as I still have so much to write about! 😀