INGREDIENTS
2 bell peppers, sliced and with seeds removed
olive oil
1 onion, chopped
1 or 2 carrots, chopped
2 or 3 stalks celery, chopped
2 to 4 cloves garlic
1 clamshell cherry tomatoes (or 2 to 3 large tomatoes, or 4-6 smaller ones)
1 1/2 quarts vegetable broth or water plus 2 cubes bouillon
herbs, fresh or dried—try any combination of basil, thyme, oregano and/or marjoram
salt and pepper to taste
TOPPINGS— Try serving with croutons, tortellini, crusty bread or even tortilla chips, and of course, pile on this week’s purple kohlrabi microgreens (or any microgreens you’ve got around) and parsley (or other chopped leafy greens like kale or arugula) to feed the good stuff to your gut microbiome! Don’t forget the slice of lemon or lime on the side.
INSTRUCTIONS
Pan roast the bell pepper in a bit of olive oil for a few minutes, until the skin starts to blister and it gets brown in spots.
Add the onion and saute for a few more minutes until it’s a bit transparent and also starts to brown
Add the carrots, celery, garlic, salt and pepper with a bit more olive oil and saute a couple more minutes
Add the tomatoes and stir fry another minute or two.
Add the broth or water and bouillon and herbs and cover and let simmer for 10 to 20 minutes.
Use an immersion blender to puree the soup or remove from heat, let cool a bit and then puree in a blender.
Serve with your choice of croutons, crusty bread, tortellini or tortilla chips (so many directions to take it!) and top with microgreens, parsley or other leafy greens, and a slice of lemon or lime on the side.