3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed and peeled, but not chopped 1 large onion, roughly chopped 1 large celery stalk, cut into 1/2-inch pieces 1 medium carrot, peeled and thinly sliced salt, to taste 1/3 teaspoon dried hot pepper flakes 1 pound boiling potatoes, peeled, cut to 1-inch dice 2 pounds red and yellow bell peppers, seeds, stems and ribs removed, rinsed and roughly chopped 4 cups broth (beef, chicken or vegetable) grated Parmesan cheese 2 drops lemon juice
Heat olive oil; saute garlic till lightly browned. Remove garlic from oil and discard garlic. Add the onion, celery and carrot to the oil in the pan.
Season with salt and red pepper flakes and cook over low heat, stirring often, until the onion is translucent, about 10 minutes.
Stir in the potatoes, season with salt, and cook, stirring occasionally, for 5 minutes. Stir the peppers into the pan, season with salt; cover and cook for another 5 minutes, so the peppers begin to cook.
Pour the broth into the pan and bring to the boil. Reduce heat and simmer the soup for 15-20 minutes or until vegetables are very tender. Puree the soup in a blender, in batches, or a food processor or use an immersion blender.
Serve nice and hot, with Parmesan cheese as garnish, with perhaps a small drizzle of olive oil.
Nutritional data has not been calculated yet.
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This soup is absolutely wonderful. I made it for my father-in-law, as he can only eat food that is creamy, and he loved it. In fact everyone had a little taste and loved it as well. It has a little kick, but is not spicy. I added a little bit of pepper for extra flavor. I did not add the lemon juice, because the recipe didn't say anything about it.