Ingredients
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1 onion, chopped
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1 stalk celery, chopped
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2 garlic cloves, chopped
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2 teaspoons olive oil
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3 cups unsalted chicken stock or 3 cups unsalted vegetable broth
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1 tablespoon salt (less if using salted broth)
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1 chipotle pepper (canned)
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parmesan cheese (for garnish)
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extra virgin olive oil (for garnish)
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3/4 lb potato, cut into chunks
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1 carrot, chopped
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1 1/2 lbs yellow peppers
Instructions
- Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
- Bring stock to a boil.
- Add peppers, potatoes, salt, chipotle and boiling stock.
- Simmer for 20 minutes or until potatoes are soft.
- Puree in food processor or use an immersion blender.
- Serve in bowls with a sprinkle of parmesan and olive oil.
- For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
- For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.