Take Heart!
From Christian Vegetarian Association (CVA)

Bell Pepper Soup

Yield 4 servings


1/4c olive oil

1 small onion, chopped

4 large bell peppers seeded and diced (green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup)

1 medium potato

1/2-1 t salt

1 t red pepper flakes

1 1/2-2 c vegetable stock


  • Heat the olive oil in the large saucepan.
  • Add the onion and sauté for 3-4 minutes.
  • Add remaining ingredients except the stock and bring to a simmer.
  • Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
  • Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.
  • Optional: if you want a smoother soup, you can sieve it at this point.
  • Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.
  • Serve hot or cold, with any of these toppings:
    vegan crème fraîche
    vegan sour cream
    vegan plain yogurt

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