Sweet Peppers & Vegetable Soup

Suzan Najjar Website
Rated 5.0 based on 1 customer reviews
Sweet Peppers & Vegetable Soup
Sweet Peppers & Vegetable Soup
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  • 2 tablespoons olive oil
  • 1 (8 ounce) bag mini sweet bell peppers, sliced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 small onion, diced
  • 1 zucchini, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 sweet potato, diced
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • salt and freshly ground pepper to taste


  1. In a large dutch oven or stock pot, heat olive oil on medium-high heat. Add peppers, celery, carrots, onion, zucchini. Season with salt and freshly ground pepper and cook until vegetables are tender, about 5 minutes.
  2. Add vegetable broth, sweet potato, ground cumin, paprika, and ground coriander and bring to a boil. Cover and simmer for 20 minutes.
  3. In a blender or with an immersion blender, puree until smooth. Season with salt and freshly ground pepper to taste.
Mealthy tip:

This recipe is so versatile. You can customize the vegetables you like most; for example use cabbage instead of zucchini. Squeeze fresh lemon and Sriracha sauce for extra zest.


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Image of Greg Jones
November 13, 2017 at 1:48am

Greg Jones says:

This sweet pepper soup was delicious and a nice combo of sweet and savory. Love all of the flavor melded together. I bet it also tastes good in the summer as a chilled soup. I'll have to try that next.