30+ Hearty and Healthy Green Pepper Soup Recipes You’ll Love

Green peppers are a versatile and vibrant ingredient that can add a burst of flavor to any dish. When it comes to soups, green peppers bring a delightful balance of sweetness and mild heat, making them an ideal addition to a variety of broths, stews, and purees.

Whether you’re craving a comforting bowl of vegetable soup or looking to try something a bit more unique, green pepper soup recipes are a perfect way to enjoy these nutritious veggies.

In this article, we’ve compiled over 30 green pepper soup recipes that are sure to please your taste buds. From light and refreshing blends to hearty and spicy options, these recipes are packed with flavor and offer a healthy alternative to traditional creamy soups.

Whether you’re cooking for yourself or feeding a family, these soups are quick to prepare, customizable to your taste, and perfect for any season.

Get ready to explore a world of green pepper goodness and discover your new favorite soup!

30+ Hearty and Healthy Green Pepper Soup Recipes You’ll Love

Green pepper soup recipes are a delicious way to incorporate more vegetables into your diet while enjoying hearty, flavorful meals. With a wide range of variations, from simple vegetable soups to more adventurous combinations, there’s something for every palate.

The versatility of green peppers means they can complement a variety of other ingredients, such as beans, potatoes, chicken, and spices, allowing you to create different textures and flavors.

Whether you’re looking for a cozy dinner or a fresh, light lunch, these green pepper soup recipes will keep you coming back for more.

Experiment with the different ingredients and flavors to find your ideal soup, and enjoy the benefits of this nutritious vegetable in your kitchen.

So grab your chopping board and start simmering—these green pepper soups are ready to bring warmth and comfort to your table.

Creamy Green Pepper and Potato Soup

This rich and creamy green pepper and potato soup is the perfect combination of earthy potatoes and the subtle heat of green peppers. Blended to smooth perfection, it’s a comforting bowl of goodness, ideal for chilly days or as a side dish to your main course. With the addition of fresh herbs, garlic, and a touch of cream, this soup offers a balanced flavor profile that’s both hearty and light.

Ingredients:

• 3 medium-sized green bell peppers, chopped
• 2 large potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing for about 2 minutes until fragrant.
2. Add the chopped green peppers and diced potatoes to the pot. Stir to combine and cook for 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth, add thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Stir in the heavy cream and adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

This creamy green pepper and potato soup is the perfect balance of flavors and textures. The earthy potatoes complement the fresh, slightly sweet taste of green peppers, while the cream adds richness without being overly heavy. It’s an excellent choice for a light lunch or a comforting dinner. The fresh parsley garnish not only adds a pop of color but also enhances the soup’s herbal notes, making it as visually appealing as it is delicious.

Spicy Green Pepper and Tomato Soup

If you enjoy a little kick in your soup, this spicy green pepper and tomato soup is just what you need. Combining the sweetness of ripe tomatoes with the vibrant heat of green peppers, this soup is packed with flavor. A dash of chili flakes and cumin elevates the taste, creating a zesty, warming dish that’s perfect for spice lovers.

Ingredients:

• 4 large green bell peppers, chopped
• 4 medium tomatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon red chili flakes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté until translucent, about 3 minutes.
2. Add the chopped green peppers and cook for an additional 5 minutes, allowing them to soften.
3. Stir in the diced tomatoes, cumin, and chili flakes, and cook for 5 more minutes until the tomatoes start to break down.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The spicy green pepper and tomato soup brings together a punch of flavor with a perfect balance of heat and tang. The tomatoes provide a fresh, slightly acidic base that pairs beautifully with the green peppers’ natural sweetness. The cumin and chili flakes give the soup a warm, smoky spiciness that makes it stand out. This vibrant soup is a great option for anyone craving something with a bit of heat, and it’s a versatile dish that can easily be adjusted to suit your preferred spice level.

Green Pepper and Bean Soup

Packed with protein and fiber, this green pepper and bean soup is a nutritious and satisfying meal that’s also incredibly easy to make. The combination of green peppers, kidney beans, and hearty spices makes this a flavorful and filling soup that works great as a lunch or a light dinner. It’s wholesome, warming, and a wonderful way to enjoy the rich taste of green peppers.

Ingredients:

• 3 green bell peppers, chopped
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Chopped green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until softened, about 4 minutes.
2. Add the chopped green peppers to the pot and cook for an additional 5 minutes, allowing the peppers to soften.
3. Stir in the paprika, cumin, and salt and pepper to taste. Cook for another minute to allow the spices to bloom.
4. Add the kidney beans and vegetable broth to the pot, bring to a boil, then reduce the heat and simmer for 15-20 minutes.
5. Use an immersion blender to partially blend the soup, leaving some of the beans and peppers intact for texture. If you prefer a smoother soup, blend completely.
6. Stir in the lemon juice and adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with chopped green onions.

The green pepper and bean soup is a perfect balance of flavors and textures, with the earthy beans complementing the slightly sweet green peppers. The spices add depth and warmth to the soup, while the lemon juice provides a refreshing brightness that cuts through the richness. This soup is not only comforting but also packed with nutrients, making it a great choice for a wholesome, plant-based meal. Whether you’re serving it on its own or with a side of crusty bread, this soup is sure to become a staple in your recipe rotation.

Roasted Green Pepper and Carrot Soup

This roasted green pepper and carrot soup is a deliciously smoky and sweet dish, ideal for those who enjoy a richer flavor profile. Roasting the green peppers and carrots enhances their natural sweetness and imparts a lovely depth of flavor that is complemented by a hint of garlic and onion. With a smooth, creamy texture, this soup is both comforting and satisfying, making it a perfect option for cooler weather.

Ingredients:

• 3 large green bell peppers, halved and seeded
• 2 large carrots, peeled and chopped
• 1 small onion, quartered
• 2 cloves garlic, smashed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the green peppers, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and smoked paprika.
2. Roast the vegetables in the oven for 25-30 minutes, or until the peppers are charred and the carrots are tender.
3. Remove the vegetables from the oven and let them cool slightly. Peel the skin off the green peppers and discard the skins.
4. In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer and cook for 5 minutes to let the flavors meld.
5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
6. Stir in the coconut milk and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme.

The roasted green pepper and carrot soup offers a rich and smoky flavor, thanks to the roasting process that deepens the natural sweetness of the vegetables. The coconut milk adds a creamy, slightly sweet undertone that perfectly balances the earthy flavors. This soup is a great choice if you’re looking for a comforting yet sophisticated dish that’s simple to prepare. It also works wonderfully as a starter for a larger meal or enjoyed on its own for a satisfying lunch.

Green Pepper and Spinach Soup

This light and vibrant green pepper and spinach soup is the ultimate feel-good dish, packed with fresh vegetables and nutrients. The spinach brings an earthy flavor, while the green peppers add a burst of freshness and a mild heat. Perfect for a quick, healthy lunch, this soup is not only delicious but also incredibly easy to make, ready in under 30 minutes.

Ingredients:

• 2 green bell peppers, chopped
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking until softened, about 4 minutes.
2. Add the chopped green peppers to the pot and sauté for 5 minutes, until they begin to soften.
3. Stir in the dried basil and red pepper flakes (if using), cooking for an additional minute to bring out the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes, until the peppers are fully tender.
5. Add the fresh spinach to the pot, stirring it into the soup until wilted, about 2-3 minutes.
6. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for added texture.
7. Season with salt and pepper to taste, and serve hot with a squeeze of fresh lemon juice.

The green pepper and spinach soup is fresh, vibrant, and brimming with healthy ingredients. The spinach provides a nutrient-packed boost, while the green peppers add a refreshing and mildly spicy flavor. The touch of lemon juice at the end brightens the soup, giving it a clean finish that will leave you feeling revitalized. Whether you serve it on a warm day or as a light, nourishing meal, this soup is a fantastic option for those looking to enjoy a wholesome and flavorful dish.

Green Pepper and Zucchini Soup

This green pepper and zucchini soup is a light, yet flavorful dish, perfect for those seeking a vegetable-based meal. The combination of fresh green peppers and tender zucchini creates a soup that’s both refreshing and hearty. Enhanced with a blend of herbs and a touch of cream, this soup is the perfect balance of flavors, making it a versatile dish for any occasion.

Ingredients:

• 2 green bell peppers, chopped
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut cream (optional)
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking until fragrant and soft, about 4 minutes.
2. Add the chopped green peppers and zucchini, cooking for an additional 5 minutes until they start to soften.
3. Stir in the oregano and turmeric, cooking for another minute to bring out the flavors.
4. Add the vegetable broth to the pot and bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are fully tender.
5. Using an immersion blender, blend the soup until smooth, or leave it slightly chunky for more texture.
6. Stir in the heavy cream or coconut cream (if using), and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil leaves.

The green pepper and zucchini soup is a light yet satisfying dish that’s packed with fresh flavors. The combination of zucchini and green peppers provides a refreshing base, while the addition of cream gives the soup a smooth, velvety texture. This soup is versatile, and you can easily adjust the seasoning and cream to suit your tastes. It’s a wonderful option for anyone looking for a quick and healthy meal that’s both filling and nutritious, ideal for a cozy dinner or a refreshing lunch.

Green Pepper and Corn Chowder

This green pepper and corn chowder combines the sweetness of corn with the crisp, slightly spicy flavor of green peppers. The creamy base and the chunky vegetables create a comforting, hearty soup that’s perfect for any season. The addition of smoked paprika and a touch of thyme gives this chowder a warm, inviting aroma, making it a great dish for family dinners or gatherings.

Ingredients:

• 2 large green bell peppers, chopped
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the onions and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the green peppers to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the smoked paprika and dried thyme, allowing the spices to bloom for 1 minute.
4. Add the corn and vegetable broth, bringing the mixture to a boil. Lower the heat and simmer for 15 minutes, letting the flavors meld together.
5. Use an immersion blender to partially blend the soup, leaving some of the corn and green pepper chunks for texture. If you prefer a smoother texture, blend the soup completely.
6. Stir in the whole milk, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The green pepper and corn chowder is a flavorful and comforting dish that perfectly balances sweetness and spice. The corn adds a delightful natural sweetness, while the green peppers bring a mild heat that’s enhanced by the smoky paprika. This chowder is creamy without being overly rich, making it an excellent choice for a light but satisfying meal. It’s a versatile soup that can be enjoyed as a standalone dish or paired with crusty bread for a heartier option.

Green Pepper and Leek Soup

The green pepper and leek soup is a delicate and flavorful dish that blends the mild, sweet taste of leeks with the subtle heat of green peppers. It’s an easy-to-make, light soup that’s perfect for those looking to enjoy a nutrient-packed meal. The leeks provide a slight onion flavor that complements the freshness of the green peppers, making this soup a perfect choice for a refreshing lunch or appetizer.

Ingredients:

• 2 green bell peppers, chopped
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and leeks, cooking for 5-7 minutes until they are soft and fragrant.
2. Add the chopped green peppers to the pot and cook for an additional 5 minutes, allowing them to soften.
3. Stir in the dried thyme and ground white pepper, cooking for 1 minute to enhance the flavors.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are fully tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
6. Season with salt to taste, and serve hot, garnished with fresh parsley.

The green pepper and leek soup is a light, nourishing dish that combines subtle flavors in a refreshing way. The leeks provide a delicate onion flavor that blends well with the mild heat of the green peppers, creating a balanced and flavorful soup. This dish is perfect as a starter or light lunch, and its simple ingredients make it easy to prepare yet deeply satisfying. The fresh parsley garnish adds a pop of color and an herbal note that enhances the soup’s fresh, clean flavors.

Green Pepper and Beef Soup

This green pepper and beef soup is a hearty, savory dish that combines tender pieces of beef with the fresh, slightly spicy flavor of green peppers. The broth is rich and flavorful, with a hint of garlic and herbs that elevate the overall taste. This soup is perfect for those looking for a satisfying and filling meal that’s packed with protein and vegetables, ideal for a cozy dinner or family meal.

Ingredients:

• 1 lb ground beef
• 2 green bell peppers, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the chopped onions, garlic, and green peppers to the pot, cooking for another 5 minutes until the vegetables are softened.
3. Stir in the oregano and cumin, cooking for 1 minute to release the flavors of the spices.
4. Add the diced tomatoes (with juices) and beef broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The green pepper and beef soup is a rich, satisfying dish with a perfect balance of savory beef and fresh vegetables. The green peppers add a subtle spice, while the beef broth gives the soup a deep, meaty flavor that’s complemented by the tender beef and vegetables. This soup is filling and flavorful, making it a great option for a comforting dinner. The cilantro garnish adds a fresh, herbal touch that brightens the overall richness of the dish, making every spoonful a delight.

Green Pepper and Potato Soup

This green pepper and potato soup is a warm, comforting dish that blends the earthiness of potatoes with the fresh, slightly sweet flavor of green peppers. The creamy texture of the potatoes provides a perfect backdrop for the peppers, creating a soup that’s both satisfying and filling. A touch of garlic and thyme adds an aromatic depth, making it an ideal choice for a hearty lunch or dinner.

Ingredients:

• 2 large green bell peppers, chopped
• 3 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 4-5 minutes until softened and fragrant.
2. Add the chopped green peppers and potatoes to the pot, and sauté for 5 minutes, stirring occasionally.
3. Stir in the dried thyme, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
5. If you want a creamier soup, stir in the heavy cream, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The green pepper and potato soup offers a comforting and hearty meal, with the creamy texture of the potatoes and the fresh flavor of the green peppers. The thyme enhances the dish with an herbal warmth, while the optional cream adds richness to the broth. It’s a simple, yet satisfying soup that’s perfect for cooler days or when you want a filling, vegetable-packed dish. Enjoy it on its own or pair it with some crusty bread for a more complete meal.

Green Pepper and Chickpea Soup

This green pepper and chickpea soup is a flavorful and nutritious dish that combines the protein-rich chickpeas with the mild heat of green peppers. The chickpeas add a satisfying texture, while the peppers provide a fresh kick. Infused with garlic, cumin, and coriander, this soup is full of Middle Eastern-inspired flavors that make it perfect for a light, healthy meal. It’s simple, easy to prepare, and packed with plant-based protein.

Ingredients:

• 2 large green bell peppers, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5 minutes until softened.
2. Add the green peppers and sauté for another 5 minutes, stirring occasionally.
3. Stir in the cumin and coriander, cooking for 1 minute to release the flavors of the spices.
4. Add the chickpeas and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth or leave it chunky for added texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

The green pepper and chickpea soup is a healthy, protein-packed option that’s perfect for those seeking a light, yet filling meal. The chickpeas provide substance, while the green peppers offer a fresh, slightly spicy flavor. The combination of cumin and coriander gives the soup a warm, aromatic depth, making it a comforting and satisfying dish. It’s a great choice for a vegetarian or plant-based meal that’s both delicious and nutritious.

Spicy Green Pepper and Tomato Soup

This spicy green pepper and tomato soup is a vibrant and flavorful dish that brings together the sweetness of ripe tomatoes and the heat of green peppers. The spiciness can be adjusted to your taste with the addition of chili flakes or fresh jalapeños, giving the soup a customizable kick. A touch of basil and garlic rounds out the flavor profile, making this soup an exciting and satisfying option for those who love bold, zesty flavors.

Ingredients:

• 3 large green bell peppers, chopped
• 4 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté for 5 minutes until softened and fragrant.
2. Add the chopped green peppers and cook for an additional 5 minutes.
3. Stir in the chili flakes and dried basil, allowing the spices to infuse the vegetables for 1 minute.
4. Add the chopped tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for a heartier texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh basil or cilantro.

The spicy green pepper and tomato soup is a flavorful, zesty dish that packs a punch of heat and savory goodness. The tomatoes provide a rich, sweet base, while the green peppers bring a fresh, spicy flavor. The chili flakes allow you to control the heat, making it customizable for your preferences. This soup is a perfect choice for those who enjoy bold, exciting flavors in their meals, and it pairs wonderfully with a slice of crusty bread or grilled cheese for a complete, satisfying meal.

Green Pepper and Mushroom Soup

This green pepper and mushroom soup is a savory, umami-packed dish that blends the rich flavor of mushrooms with the fresh bite of green peppers. The earthy depth of mushrooms combined with the slight sweetness of green peppers creates a balanced and flavorful base. A touch of soy sauce and thyme infuses the broth with an extra layer of depth, making it a perfect choice for a cozy and comforting meal.

Ingredients:

• 2 large green bell peppers, chopped
• 1 lb mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, and cook for 5 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms have released their moisture and are browned.
3. Add the green peppers to the pot, stirring occasionally. Cook for another 5 minutes until the peppers soften.
4. Stir in the soy sauce and dried thyme, cooking for 1 minute to let the flavors combine.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The green pepper and mushroom soup is a rich, flavorful dish that brings together earthy mushrooms with the fresh taste of green peppers. The soy sauce adds a savory depth, and the thyme gives the soup a lovely herbal touch. This soup is perfect for those who enjoy umami-rich flavors and want something hearty yet light. It’s great as a starter or paired with a sandwich for a full meal, offering a comforting balance of textures and flavors.

Green Pepper and Sweet Potato Soup

This green pepper and sweet potato soup is a wonderfully vibrant dish that combines the earthy sweetness of roasted sweet potatoes with the slightly spicy kick of green peppers. The natural sweetness of the potatoes balances beautifully with the peppers, and the addition of ginger and garlic gives the soup a warm, aromatic flavor. This soup is a great option for anyone looking for a healthy, filling meal that’s also packed with nutrients.

Ingredients:

• 2 large green bell peppers, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté for 5 minutes until softened.
3. Add the green peppers, grated ginger, cumin, and turmeric, and cook for another 5 minutes, stirring occasionally.
4. Stir in the roasted sweet potatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth or leave it slightly chunky for more texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

The green pepper and sweet potato soup offers a delightful combination of sweetness and spice, with the roasted sweet potatoes adding depth and creaminess to the soup. The green peppers bring a mild heat that’s balanced by the ginger and turmeric, giving the soup a warm, comforting aroma. It’s an incredibly nutritious and filling dish that’s perfect for a healthy lunch or dinner. The cilantro garnish adds a burst of freshness, making this soup a deliciously vibrant choice for any meal.

Green Pepper and Zucchini Soup

This green pepper and zucchini soup is a light yet flavorful dish that highlights the freshness of summer vegetables. The zucchini adds a mild, almost creamy texture when blended, while the green peppers provide a slight heat that’s perfect for balancing the sweetness of the vegetables. This soup is ideal for anyone looking for a quick, healthy, and refreshing meal that’s packed with vitamins and fiber.

Ingredients:

• 2 large green bell peppers, chopped
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5 minutes until softened and fragrant.
2. Add the green peppers and zucchini to the pot, and sauté for another 5-7 minutes until the vegetables are softened.
3. Stir in the dried basil, allowing the flavors to meld for 1 minute.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the zucchini and green peppers are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for a more rustic texture.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh thyme.

The green pepper and zucchini soup is a light, refreshing dish that’s perfect for a healthy meal. The zucchini adds a smooth, velvety texture, while the green peppers bring a fresh, slightly spicy flavor. This soup is not only delicious but also nutrient-packed, making it a great option for those looking to enjoy a vegetable-based meal. It’s an easy-to-make, versatile dish that can be enjoyed year-round and pairs wonderfully with a side salad or some crusty bread.

Note: More recipes are coming soon!