I try to buy only the food I know I will use since I really hate to throw away food that has become bad. Still sometimes you need to adjust your plans, for example you get invited to a nice dinner date or you need to have a dinner with clients. In those cases you might end up with left over food. If you are lucky you have enough time to use all the food. For those occasions soup is perfect. Soup can use ingredients that might not look so pretty anymore. Further you can freeze soup like the Yellow Bell Pepper Soup and you have the perfect lunch or dinner.
Certainly I do like to eat out. I love great service, food, atmosphere with family and friends at a good restaurant. Some restaurant dishes have been my inspiration to come up with a recipe. Still like most people I can not afford to eat out all the time.
Obviously I also love to cook, it relaxes me. But there are the days you come home, stressed, busy and starving. What do you do then? Open a can, call the delivery service or you are lucky and have some prepared food in your freezer. This is one of the reasons I do love to make soup. When I say I love, I cook a huge pot of soup and freeze what I can not eat right away. That way I make sure I do have a budget-friendly, healthy and quick dish when I am hungry. I do not need to worry about the ingredients, something you normally do when you have a food intolerance.
If you do have some left over, not so pretty bell peppers at home whip up this delicious Yellow Bell Pepper Soup. An add on for being budget friendly is, bell peppers are really healthy. If you like sunshine on your plate maybe try my Jerusalem Artichoke Saffron Soup.
Why Yellow Bell Pepper Soup is healthy:
- Bell Peppers are low in calories – 1 cup has approx. 46 kcal
- Bell Peppers are mainly water (over 90%) and carbs. Yes, you do need some carbs to function properly.
- Bell Peppers are loaded with minerals and vitamins. They have one of the highest mounts of Vitamin C, this is for the red once and raw.
- Also included lots of Vitamin E, Folate, Vitamin A, Potassium, Vitamin K
- Yellow Bell Peppers contain Violaxanthin, a xanthophyll pigment, responsible for the orange color.
- Quercetin which is a polyphenol antioxidant. Studies indicate it helps against inflammation, supporting your health against some chronic diseases like heart issues or cancer.
- As you can see all good reasons to cook a big batch of Yellow Bell Pepper Soup. Best part about the soup is how easy it is and how yummy.
Yellow Bell Pepper SoupPrint This
What do you need for the Yellow Bell Pepper Soup?
- 4 1/2 cups Yellow Bell Peppers – or any other color
- 1 small Onion
- 1 clove garlic
- 14 ounce Vegetable Broth
- 2 tbsp Cashew Butter
- 1 tbsp Coconut Oil
- Sea Salt – For seasoning
- Black Pepper – For seasoning
How to make Yellow Bell Pepper Soup
- Wash the bell pepper, cut in half and take the seeds out. You might have to wash them again if you still have some seeds sticking on them. Cut the bell pepper in cubes.
- Peel the onion and garlic and mince both. Heat the coconut oil in a big pot, add the onions and garlic, sautee them until golden. Then Add the bell pepper and sautee for another minute. Pour the vegetable broth into the pot and simmer everything on low for 20-30 minutes.
- Add the cashew butter to the soup and puree everything until you have the desired consistency. Taste again and season with some sea salt and pepper if needed. Enjoy!