Summer Red Pepper Soup

Fibre-rich red bell peppers give this easy-to-prepare soup just the right amount of sweetness, making it appeal to even the pickiest of eaters.

You’ll Need

  • ⅓ cup butter
  • 2 cups chopped leeks (2 large, white part only)
  • 4 cups chopped sweet red peppers (4 medium)
  • 1 ½ cups chicken stock
  • 4 cups buttermilk
  • Chopped chives or basil for garnish

Prep and Cook

  • In a large soup pot melt butter over medium heat.
  • Add leeks and cook, stirring occasionally, for 5 minutes or until translucent.
  • Add peppers and cook for 10 minutes.
  • Add chicken stock and simmer, uncovered, for 30 minutes.
  • Remove from heat. Using a hand blender, puree until smooth.
  • Add buttermilk and stir well.
  • Chill. Serve with a dollop of yogurt or sour cream and a couple of breadsticks or a handful of crackers for dipping.


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