Roasted Bell Pepper Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 leeks, washed well and thinly sliced
• 5 cups vegetable broth (low sodium or no-sodium broth) or 5 cups chicken broth (low sodium or no-sodium broth)
• 2 medium sweet potatoes or 2 yams, peeled and cut into 1-inch chunks
• 1 medium red bell pepper, roasted (read *note)
• 1 medium yellow bell peppers or 1 medium orange bell pepper, roasted
• 1/4 cup fresh dill, chopped
• 1 teaspoon greek oregano

Recipe

• 1 *note: see my roasted red pepper and cilantro hummus for easy instructions on how to roast bell peppers.
• 2 in a large pot heat up the olive oil on medium heat and saute the leeks until tender.
• 3 add the broth, sweet potatoes (or yams), and bell peppers. cook mixture until the sweet potatoes are soft, approximately 15 minutes.
• 4 using an immersion blender, puree the soup to desired consistency. stir in the oregano.
• 5 ladle soup into 4 soup bowls and garnish with the fresh dill!
• 6 for vegan omit the chicken broth.