Yellow Bell Pepper Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 large yellow bell peppers (about 1 1/4 lb.)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large garlic cloves, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/3 cup dry wine
• 1/8 teaspoon turmeric
• 3 cups low sodium chicken broth (or more if desired)
• chopped fresh cilantro

Recipe

• 1 cover and refrigerate 1/2 cup of the chopped bell pepper.
• 2 heat oil in a large heavy skillet over medium heat. add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
• 3 add wine and turmeric; bring to a boil. boil for 2 minutes.
• 4 add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
• 5 discard bay leaf.
• 6 puree the soup in batches in a blender or food processor.
• 7 season to taste with salt and pepper. cover and refrigerate soup until cold, about 2 hours.
• 8 if your soup is too thick for your taste, thin it with some more chicken broth.
• 9 ladle into bowls. sprinkle with reserved 1/2 cup bell pepper and cilantro.