This cheerful yellow soup not only has plenty of eye appeal, but it’s also delicious served hot or cold, making it über versatile as well. As with all bell peppers, these yellow beauties are chock full of vitamin C—four times more than a medium orange.
An excellent way to develop an especially creamy soup in place of potato is adding canned white beans such as kidney or navy beans. Puréed with soup ingredients, it becomes silky smooth while adding essential fibre to your diet.
Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.
Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.
Alternatively, broil whole peppers on a barbecue, turning them with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.
In large heavy saucepan, heat oil. Add onion, celery, and carrot, and sauteu0301 until onion is clear. Add potato, garlic, thyme, and bay leaf, and sauteu0301 for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.
While potato is cooking, peel skin from peppers; chop peppers, and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices that may have collected to saucepan with potatoes. Stir together.
Transfer mixture to high-speed blender and pureu0301e until smooth and creamy. Alternatively, pureu0301e using hand-held stick blender. Return to saucepan and heat through just until piping hot. Add a splash of lemon, if you wish.
In bowl, stir together gremolata ingredients. Serve soup with gremolata scattered overtop. Dot with hot chili oil, if you wish. Serve with a smattering of finely diced croutons as an option.
This recipe is part of the A Feast in Yellow collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.