Recipe: Golden Bell Pepper Soup by Amie Valpone

Golden Bell Pepper Soup by Amie Valpone book Eating Clean

“Last night I had the pleasure of joining Amie Valpone at Faherty in Soho for a launch party to celebrate her new book Eating Clean. I could not be prouder of my girl – her book is the number one best seller for vegetarian diets on amazon and number five for diets and cleansing. Wow! People are really starting to understand the importance of eating clean for good health. Amie’s book is an amazing resource.

Amie has generously allowed me to share some of her recipes with you. You can find her recipe for Sunrise Nori Wraps here and I know that you’re going to love every last bite of her bright and lively Golden Bell Pepper Soup.”- Jillian Burne

Golden Bell Pepper Soup
By Amie Valpone

Serves 6 to 8

Dipping your spoon into this bell pepper–sweet potato combo is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy winter’s day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts.

Ingredients:

  • ¼ cup extra-virgin olive oil
  • ½ small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoon finely chopped fresh marjoram
  • 1 recipe Gluten-Free Herbed Croutons, for garnish
  • Sliced avocado, for garnish; optional
  • Finely chopped fresh cilantro, for garnish; optional
  • Drizzle Seriously Sensational Sriracha Sauce, for garnish; optional
Directions

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.

Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary. Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.

Enjoy it!

Amie Valpone Eating Clean book @ Jillian BurneText excerpted from EATING CLEAN
© 2016 by AMIE VALPONE.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Get the book: Eating Clean

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