Mediterranean bell pepper soup recipe

Mediterranean Bell Pepper Soup recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Mediterranean bell pepper soup recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

1 kg	red bell pepper, diced
1 kg	yellow bell pepper, diced
1	onion, chopped
4 tbsp	olive oil
	salt and freshly ground black pepper
1 tsp	oregano, chopped
800 ml	vegetable stock
50 g	green olives, sliced
	cayenne pepper
2 tbsp	balsamic vinegar
4 tsp	green pesto

Instructions

In a saucepan heat the oil. Sauté the onions until lucent. Add the bell peppers and the oregano and cook stirring for some minutes. Pour in the stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Purée the soup. Season to taste with salt, pepper and cayenne pepper. Ladle the soup into 4 soup bowls. Drizzle a teaspoon of pesto over each soup and serve sprinkled with olives.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a