Plant-Based

Yellow Bell Pepper & Potato Soup with Saffron

This creamy (but cream-free) soup combines bell peppers and potatoes to create a bright and slightly spicy soup.

NOTE: If following our Meal Plan, refrigerate leftovers and reheat when called for.

Servings
4
Prep Time
30 min
Duration
40 min

Ingredients

  • 3 tbsp extra-virgin olive oil, divided

    1 lb Russet potatoes, peeled and chopped

    3 large yellow bell peppers, chopped

    3 large shallots, minced

    1 tbsp peeled and minced fresh ginger

    2 cloves garlic, minced

    ½ tsp sea salt + additional to taste

    ¼ tsp ground black pepper + additional to taste

    3½ cups low-sodium vegetable broth

    ⅛ tsp crumbled saffron threads

    4 tsp chopped fresh cilantro

Preparation

1. In a large pot on medium-high, heat 1 tbsp oil. Add potatoes, bell peppers, shallots, ginger and garlic. Cook, stirring occasionally, until vegetables start to soften, about 12 minutes; season with salt and pepper. Add broth and saffron. Increase heat to high and bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes.

2. Working in batches, carefully transfer soup to a blender and purée until smooth. (TIP: Remove plastic stopper in blender lid and cover with a towel to allow steam to escape.) Season with additional salt and pepper. Pour soup into bowls.

3. In a small bowl, combine remaining 2 tbsp oil and cilantro; drizzle over servings.

Nutrition Information

  • Serving Size 1 3/4 cups
  • Calories 252
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 4.5 g
  • Protein Content 4 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 434 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 1 g