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For the last couple of months we’ve been in the tedious process of buying a home. We are almost at the end and now started to packing. Needless to say…there’s a lot to pack with 19 month old. Therefore I’ve been a little bit lax with my blogging, as unfortunately the day has only so many hours. So, this is going to be a very quick post. I wanted to make this recipe for years and finally I had a chance. I think it’s the best recipe for a super healthy soup I came across. This Golden Bell Pepper Soup is truly spectacular.
I came across it couple of years ago when I purchased one of my absolute favorite cook books: “Power Foods”, created by the editors of Whole Living Magazine and the Martha Stuart team. This book is really great. It features 38 of the healthiest ingredients and 150 recipes made from these awesome ingredients. Every time I’ve tried to cook any of the recipes, it comes out delicious. This Golden Bell Pepper Soup with Cayenne and Greek Yogurt had been taunting at me for years. I’d always wanted to make it and somehow it never happened. Then one Saturday afternoon I realized that I had 2 yellow and 2 orange bell peppers at home and decided to give it a try.
This Golden Bell Pepper Soup with Cayenne and Greek Yogurt is super delicious! Cayenne gives it a little kick and the greek yogurt adds both creaminess and extra protein. For me it was a win win situation; and the smell was incredible. My husband walked into the kitchen intrigued. He wanted to know what smelled so amazing. Then, when the rubber met the road, he absolutely loved the taste. And believe me, he is so spoiled that I cannot easily satisfy his sophisticated palate. But I digress….it’s time I go back to my packing. Try this soup my friends; you will NOT regret it.
- 4 bell peppers (yellow and orange), diced
- 1 onion , diced
- 3 garlic cloves , minced
- 2 celery stalks , diced
- 3 cups of vegetable stock
- 1 tablespoon of unsalted butter
- Pinch of Saffron threads
- 1/4 cup dry white wine
- 1/2 teaspoon of ground cumin
- 2 tablespoons of heavy cream
- Salt and freshly ground pepper to taste
- Pinch of cayenne pepper
- Greek yogurt for garnish
- Bring the stock to boil and add saffron; turn off the heat and let it infuse
- In a Dutch oven or other heavy pot heat up the butter
- Add onions and cook for 2-3 minutes
- Add garlic and cook for another minute
- Add peppers and celery, cover and cook for about 20 minutes, stirring occasionally
- Add wine and let it almost cook out
- Add cumin, infused stock and salt
- Let it cook for another 10 minutes
- Cool it slightly and pure in blender in batches
- Return to the clean pot, add heavy cream and season with freshly ground pepper and salt if needed
- Serve it with a dollop of greek yogurt and pinch of cayenne pepper