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Bell pepper soup

Bell Pepper Soup

Bright, festive, and full of vitamins! Very tasty and light. You can make this bell pepper soup with meat or on a vegetable broth, so it's also great for fasting days while still tasting rich. Peppers of different colors make the soup look especially pretty in the bowl.

Pearl

Recipe author

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Composition / ingredients

Servings:

Chicken breast (or turkey)

300

Bell pepper

200

Potatoes

300

Tomatoes (cherry)

150

Carrot

Onion

Garlic

Bay leaf

Water

Vegetable oil

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 33 % 4 g

Carbohydrates 33 % 4 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Here's what you'll need to make the soup. Wash the peppers and tomatoes. Peel the carrot, potatoes, and garlic.
Step 2:

You can use chicken breast fillet or turkey for the soup. Cut the meat into cubes or small strips. Put it in a pot, cover with water, and set it over high heat. Once it boils, skim off the foam and add salt.
Step 3:

Cut the potatoes into medium cubes. Add them to the meat and cook over medium heat for about 15–20 minutes.
Step 4:

Meanwhile, heat the oil in a skillet. Cut the onion into thick wedges. Fry over high heat, stirring, until golden. Spoon the onion out onto a separate plate. (Careful — don't get burned!)
Step 5:

Cut the bell pepper into strips (different colors make the soup look brighter and more appetizing). Fry the pepper in the same oil the onion cooked in — a minute is enough. Stir constantly so it doesn't scorch, then spoon it out as well.
Step 6:

Add the cherry tomatoes to the skillet and fry for about two minutes, stirring. Then add the garlic, cut into thin slices, and fry together for about 1 minute.
Step 7:

Spoon them out of the skillet as well.
Step 8:

When the potatoes and meat are done, add the pepper and bay leaf to the pot. Turn the heat to high; once it boils, reduce to medium and cook for about 5 minutes.
Step 9:

Grate the carrot on a coarse grater and add it to the pot. Turn the heat back up to high.
Step 10:

Then add the tomatoes with garlic.
Step 11:

Once it returns to a boil, add finely chopped fresh herbs — green onion, parsley, and dill all work. Take the soup off the heat and let it rest, covered, for a while.

Bell peppers are famously one of the richest sources of vitamin C (especially the red ones). They're recommended for people with liver, gallbladder, or cardiovascular issues. Beta-carotene, which helps eyesight, is most abundant in red, orange, and yellow peppers. To keep the most nutrients, bell peppers shouldn't be cooked for too long — which is why all the vegetables here, peppers included, are cut large and fried briefly over high heat. The soup can be served with sour cream. Enjoy!