This soup has accompanied me for years. I discovered this classic dish through Aharoni’s book – “Italian Cooking,” one of the Israeli assets of culinary literature.
Like any traditional recipe, this dish also has several versions:
- Some enrich it with carrots, celery, and herbs like sage.
- Some prefer to roast the peppers in the oven.
- Some insist on straining it through a colander.
A minimum of ingredients and intervention emphasize the unique taste of the yellow peppers that characterize the dish.
From experience, there is no need to bother passing the cooked soup through a sieve; A rod blender does a great job: grind the soup while in the pot, transfer to a bowl, a few toppings for garnish, and Bon Appetite!
Everybody falls in love with this soup; almost everyone asks for a second, despite the clarifications that are more dishes to take into account. A perfect dish for entertaining as for a daily family meal.
Enjoy, and let me know how it turned out. ❤️
- 4-5 Yellow bell pepper washed, without seeds, cut into medium-sized cub For a more intense yellow color – you can combine with one orange bell pepper
- 1 Medium Onion, chopped
- 2 cloves garlic, pealed and sliced
- 1 large potato pealed and cut into dice
- ⅓ cup olive oil
- ¼ tsp dried thyme
- 4 cups boiling water
- 1 tsp bouillon powder optional
- salt, black pepper to taste
- Croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt
- Heat oil in a deep pot, add the onion, and fry until the onion softens.
- Add the garlic and fry for a few seconds.
- Add bell pepper and potatoes and fry for about a minute while stirring.
- Add boiling water and seasoning, mix and bring to a boil.
- Lower the heat, cover, and cook for half an hour until the pepper and potatoes are softened.
- Grind with a rod blender until smooth.
- Pour into bowls, garnish with croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt.