On days when you don't feel like eating a lot soups are the best way to go.I had some left over peppers that I wanted to use and so I made this soup which is a simple way to consume a lot of vegetable.
Ingredients:
15 sweet peppers slit and sees removed
2-3 leaves of Sage
2 garlic cloves
1 vegetable bullion cube or chicken bullion cube
salt to taste
fresh ground black pepper to taste
4 teaspoons sour cream
2 teaspoons olive oil
Procedure:
1.Take olive oil in a pan and saute the peppers along with the sage until soft.
2.Transfer to a blender and blend with the garlic cloves.
3.Transfer back to the pan and add sufficient water and salt, bullion and pepper and let simmer until it reaches the soup consistency.
4.Add the sour cream and give it a stir and turn off the stove.Serve with more sour cream and croutons or bread.
Tips:
You can also use a combination of bell peppers if you do not have sweet peppers.
Roasting them before pureeing enhances the flavor, so you can coat them with oil and roast in a 350F oven until soft.
| Preparation time | 25 minutes |
| Serves | 2 |
| Serving Size | 1/2 recipe |
| Calories Per Serving | Approximately 198 |
| Difficulty | Easy |
Ingredients:
15 sweet peppers slit and sees removed
2-3 leaves of Sage
2 garlic cloves
1 vegetable bullion cube or chicken bullion cube
salt to taste
fresh ground black pepper to taste
4 teaspoons sour cream
2 teaspoons olive oil
Procedure:
1.Take olive oil in a pan and saute the peppers along with the sage until soft.
2.Transfer to a blender and blend with the garlic cloves.
3.Transfer back to the pan and add sufficient water and salt, bullion and pepper and let simmer until it reaches the soup consistency.
4.Add the sour cream and give it a stir and turn off the stove.Serve with more sour cream and croutons or bread.
Tips:
You can also use a combination of bell peppers if you do not have sweet peppers.
Roasting them before pureeing enhances the flavor, so you can coat them with oil and roast in a 350F oven until soft.
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