Warm up this season with a deeply flavorful bowl of Potato and Parsley Soup, enriched with a touch of curry powder and complemented by sautéed sweet peppers for added color and taste. This hearty soup is perfect for cozy dinners, offering a creamy texture that’s both satisfying and comforting. For a lighter version, you can easily thin it with milk for an extra creamy finish.
Serves 6 | 30 mg sodium per serving
Ingredients:
1 cup chopped onion
1 large garlic clove, chopped
1 tsp salt-free curry powder
4 medium potatoes, peeled and cut into chunks
4 cups salt-free chicken broth
1/2 cup white wine
1 cup packed chopped parsley
2 tsp white wine vinegar
Freshly ground black pepper, to taste
1/2 sweet red pepper, seeded and diced
1/2 green pepper, seeded and diced
1/2 jalapeno pepper, seeded and finely minced
Olive oil, as needed
1 cup milk (optional for thinning)
Directions:
Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until the onions become translucent, about 3-5 minutes.
Add the Curry and Potatoes: Stir in the curry powder and cook for another 1-2 minutes, allowing the spices to release their fragrance. Add the chopped potatoes, chicken broth, and white wine, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the potatoes are fork-tender.
Incorporate the Parsley and Vinegar: Add the parsley, white wine vinegar, and freshly ground black pepper to the soup. Stir well and cook for an additional 5 minutes.
Blend the Soup: Carefully transfer the soup to a blender in batches and blend until smooth. If you prefer a thinner soup, you can stir in the milk at this stage. Return the blended soup to the pot and keep warm.
Prepare the Sweet Peppers: In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red, green, and jalapeno peppers, cooking and stirring occasionally until tender, about 5-7 minutes.
Serve: Ladle the soup into bowls and top each bowl with a generous spoonful of the sautéed peppers, allowing them to float on top.
This creamy potato and parsley soup with sweet peppers is a nutritious, flavorful dish that combines the warmth of curry and the brightness of fresh parsley, all complemented by the tender sweetness of sautéed peppers. Perfect for any meal or as a comforting starter, this soup will surely become a favorite in your recipe rotation.