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Christian Vegetarian Association Presents:
Take Heart!

Bell Pepper Soup

Yield 4 servings


1/4c olive oil

1 small onion, chopped

4 large bell peppers (any color*), seeded and diced

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

Notes *Green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup.

Your question and comments are welcome

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