Using red and orange peppers will give your soup amazing color!
In a heavy stockpot, heat the oil over medium-high heat. Dice the peppers. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 Minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 Hour. Remove from heat and let cool slightly.
Transfer to a blender or food processor and puree in batches, or puree completely with a hand blender. Force the pepper pulp through a coarse strainer or a food mill. Return the liquids to the pot and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.
Reheat and serve, garnished with a sprig of dill.
Ingredients
Directions
In a heavy stockpot, heat the oil over medium-high heat. Dice the peppers. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 Minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 Hour. Remove from heat and let cool slightly.
Transfer to a blender or food processor and puree in batches, or puree completely with a hand blender. Force the pepper pulp through a coarse strainer or a food mill. Return the liquids to the pot and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.
Reheat and serve, garnished with a sprig of dill.