Potato Soup with Bell Peppers

How cold it has become. It’s as if the weather decided that as soon as October comes around, the cold would move in. I don’t like it! But it’s good that you can then stay warm with blankets and good hot food, especially soups. This soup has the filling of potatoes, the heat from bell peppers and the sweetness from carrots and then it covers well over your 6 veg a day need. It can be frozen and can thus with great advantage be made in huge batches and heated as needed on cold and dark autumn days (or winter days).

POTATO SOUP WITH BELL PEPPERS
6-8 SERVINGS

600 G POTATOES
3 RED/ORANGE BELL PEPPERS
2 LARGE RED ONIONS
2 CLOVES OF GARLIC
3 CARROTS
1 TBSP. OLIVE OIL
1-1½ L VEGETABLE STOCK
2 TSP THYME
1 TSP. CHILI FLAKES
2 DL MILK
SALT AND PEPPER

Peel, rinse and chop potatoes and carrots coarsely.

Rinse the peppers, cut off the top and remove the core, chop them roughly.

Peel onions and garlic, roughly chop the onions and crush the garlic with the flat side of a knife.

Heat the oil in a large saucepan (approx. 4-5 liters) and sauté onions, garlic and carrots in it for 2-3 min. until the onions start to become soft and transparent.

Add potatoes and peppers, season with thyme and chili flakes and mix everything well together before pouring in the stock until it just covers the vegetables.

Let it simmer on low heat for 30 min. until potatoes and carrots are tender.

Blend with a stick blender, add milk and season with salt and pepper.

Serve with bread, a dollop of sour cream or yogurt, shredded chicken or bacon.

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