Back to sweet potatoes again…I’m sorry.
On second thought, no – no I’m not.
I think previously posted pontificating about the value of sweet potato and zucchini as two excellent vegetables substantially covered my opinions on the matter — so to avoid repeating myself, I’ll simply say that this soup is delicious, hearty, and filling! All very good things for a soup to be.
Especially if you happen to be on the look-out for more ‘Meatless Monday’ standards…
…or if you’re expecting to have a ton of these emerald-hued squashes crowding your garden or kitchen counter and are desperate for another good zucchini recipe.
Trust me, this one is an excellent choice.
On a rainy afternoon, a good, hearty soup such as this is a comfort. You could set your watch by the thunderstorms that roll in each midsummer afternoon here, so as the season approaches I’ll enjoy having this recipe on-hand. (Not to mention that such a healthy dinner warrants an indulgent dessert…*cough*)
Depending on what peppers you choose to add, this soup could also have a little kick to it – I went with mild, yet flavorful and chose a combination of cubanelle and poblano peppers. But if you like spice (as I do) I think jalapeños would make a fantastic addition!
(There’s a nifty way to roast peppers without turning to a paring knife, however I was
wary of impatient with the broiler, just to let you know. See instructions below, and just be more patient than I am.)
This soup is also one of those wonderful recipes that you can make on Sunday and spend the weeknights happily eating your way through leftovers. It keeps very well stored in the refrigerator and in an air-tight container. With the fresh herbs, I’m inclined to say it tasted even better as ‘leftovers’.
By the way, the savory aroma of this soup as it simmers is nothing short of phenomenal. In my mind, just another validation to the fact that fresh herbs should always be the first choice if it’s possible.
Also, have I mentioned how much I love recipes that only require one pot to clean afterwards? Only about a million times? Hmm…o -okay.
Stirring up trouble…fortunately trouble in this case is healthy for you.
Pepper, Zucchini, and Sweet Potato Soup – adapted from Rachel Ray
- 1 large yellow bell pepper, roasted and sliced
- 3 tablespoons extra-virgin olive oil
- 2 small/medium zucchini, very thinly sliced into discs
- 1 poblano pepper, top removed, seeded and sliced into very thin rings
- 2 cubanelle peppers, thinly sliced into rings
- 1 medium yellow onion, peeled and thinly sliced into rings
- 2 medium sweet potatoes, very thinly sliced into discs and halved
- 4 cloves garlic, thinly sliced
- 1 ½ tablespoons finely chopped rosemary
- A few sprigs thyme, leaves picked and finely chopped
- 1 (28-ounce) can fire-roasted diced tomatoes
- 3 cups vegetable stock
- Salt and freshly ground black pepper (to taste)
Halve and seed the bell pepper before placing it outer-skin up on a parchment covered baking sheet. Roast bell pepper under hot broiler with oven door cracked open, allowing steam to escape. Once the skin is evenly charred, place pepper in ziplock bag or in a bowl with plastic wrap covering it until it is cool enough to handle. Wipe, peel, or scrape off the charred skin and slice pepper thinly.
Heat 3 tablespoons of olive oil over medium-high heat in a large Dutch oven. Once oil is heated and rippling, add zucchini, poblano, cubanelle, onion, sweet potato, garlic, rosemary, and thyme. Saute the vegetables with occasional stirring for about 15 minutes, until they are tender, but still crisp. Add tomatoes and roasted bell pepper and continue to cook for about 5 minutes to allow tomatoes to break down. Add vegetable stock and allow soup to simmer for a few minutes.
Cool completely and store in the refrigerator for meals later in the week.
This soup is best reheated on the stove-top over medium heat, stirring occasionally until it is heated through.