Yellow pepper soup

    30 min

    A single yellow pepper and a single orange pepper had been sitting in my fridge for too long and I was determined to use them! I sliced them up, added some celery and potato and made this smooth, colourful soup. Enjoy with some wheaten bread or crackers and goats cheese.


    County Antrim, Northern Ireland, UK
    52 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 small knob butter
    • 1 large potato, peeled and sliced
    • 1 yellow pepper, seeds removed and sliced
    • 1 orange pepper, seeds removed and sliced
    • 2 sticks celery, sliced
    • 500ml water, or as needed
    • 1 chicken or vegetable stock cube

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil and butter over medium heat. Add sliced potato and cook gently for 5 minutes or until potatoes have softened slightly.
    2. Add the sliced peppers and celery and continue to cook gently for another few minutes.
    3. Pour in the water and add the stock cube. Bring the soup to a boil and simmer for 15 to 20 minutes.
    4. Carefully blend the soup until smooth, season with salt and pepper and serve.

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    Reviews in English (3)


    A lovely warming soup perfect for a winter's day & very easy to make.  -  29 Nov 2010


    A simple but very delicious soup. I used a large knob of butter only to soften the potato and only had one large red pepper and four sticks of celery to use up. I used a good quality chicken soup and added black pepper to taste. I will make this soup again for sure.  -  18 Mar 2017


    This is so simple to make and totally delicious.  -  01 Feb 2016