Red Pepper Soup

I’m big into soups in the winter, but it’s hard to find good ones that aren’t time consuming.

This one meets all my requirements for recipes I like to post: healthy, easy, fast.

I get asked a lot if my kids eat all of the recipes I post, and they do. They may not eat something the first time they try it, but I keep making it until eventually they end up liking it.

Studies have shown that children often need to try a new food up to 20 times before they like it. Their developing taste buds are extremely sensitive, but the good news is they are also adapt easily to new tastes in time. So please don’t quite, your kids will eat healthy food.

This recipe for example my 5 year old loved, but my almost 3 year old detested it. I’ll keep making though because my husband and I both liked it as well, and eventually the little guy will come on board. I can’t think of a single recipe that they did not eventually like.

Print Recipe

Red Pepper Soup

Course: Appetizer, Main Course, Side Dish, Soup

Ingredients

• 3 tbs olive oil
• 1 medium red onion (diced)
• 1/2 medium sweet potato (peeled and diced)
• 1 medium Yukon potato (peeled and diced)
• 1 large shallot (diced)
• 1 tsp ground cumin
• 1 pinch red pepper flakes
• 1 clove minced garlic
• 6 cups low sodium chicken broth
• 2 large red peppers (diced)

Instructions

• Heat oil in a large pot over medium heat
• Add red onion, sweet potato, Yukon potato, and shallot. Cook for 5-7 minutes.
• Add cumin, red pepper flakes, and garlic. Saute 3-5 minutes.
• Add broth, bell peppers, and bring to a simmer.
• Cover and cook for 30 minutes.
• Blend in batches in your blender (preferably a high-speed blender like a vita-mix), and serve.