RED PEPPER POTATO SOUP
It's a comfort soup with a blend of flavors.
Provided by constantly_experimenting
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
- While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 34 g, Cholesterol 31.3 mg, Fat 12.5 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 1101.7 mg, Sugar 4.9 g
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MD. Musfiq
[email protected]This soup was bland and flavorless. I wouldn't make it again.
Big friend Free fire
[email protected]I would have liked the soup to be a little creamier.
Mackenzie Hill
[email protected]This soup was a little too spicy for me, but I still ate it all.
Taylor Buford
[email protected]I'm not a big fan of red peppers, but I still enjoyed this soup. The flavors were well-balanced.
Nikii
[email protected]This soup is perfect for a cold winter day.
Arimokwu Samuel
[email protected]I added a cup of corn to the soup and it was delicious. It gave it a nice sweetness.
Cory Wilson
[email protected]I used russet potatoes instead of Yukon Gold and it turned out great.
kvn nzu
[email protected]This soup is so easy to make. I had it on the table in under 30 minutes.
taseem abbas
[email protected]I'm not a big fan of spicy food, but this soup was surprisingly mild. I could definitely handle the heat.
Mariam Ntinda
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it.
Noor e Qarsam
[email protected]This soup is absolutely delicious! It's creamy, flavorful, and has just the right amount of heat. I followed the recipe exactly and it turned out perfectly.