Mixed Pepper Soup

Another soup born out of the necessity to not put good food in the compost bin. So with a plethora of sweet peppers of all colours I started making up a recipe that would be overpoweringly peppery.

All you need to know about bell peppers

Going back to the basics about my love of soups I created this soup. Its batched up and ready for the fridge. By the way its a silky, gorgeous, lovely load of wonderment! Even if I do say so myself.

Serves: 4

Approximate Calories: 683 (170 calories per serving) 


  • 1 tablespoon of olive oil (other types of oil will do)
  • 2 onions, finely chopped
  • 1 green pepper chopped
  • 1 yellow pepper chopped
  • 3 red peppers chopped
  • 1 teaspoon of thyme

Fry the onions and the peppers in a tablespoon of the oil for about 12 to 15 minutes to soften them (like we did with the Soffritto Soup).

Then add to the soupmaker:

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 teaspoon of smoked paprika
  • 1 potato chopped
  • 2 knorr chicken stock pots (Chicken or Vegetable stockpots will do as well)

Then pour in the fried onions and peppers to the soupmaker

  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan


  • Set the soup maker to smooth.
  • Alternatively put all of the ingredients into a saucepan when ready and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – add an extra green pepper to taste. Or some chilli for a bit of heat.

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