The Recipes

Yellow Veggies Soup

Can you tell I've been trying to cook soups and lots of vegetarian ones lately?  This came out so yummy, with just a little bit of heat from the chiles.

Yellow Veggies Soup


- 2 yellow bell peppers
- 1 c. of frozen corn, thawed
- 1 yellow summer squash
- 1/2 of a yellow onion, diced
- 1 hot red chile pepper, finely diced
- 1 clove of garlic, minced
- 3-4 c. of vegetable stock
- 1 T. of coriander seeds, toasted and ground

Preheat the oven to 400 degrees.

Place the two bell peppers in the oven with the door slightly ajar to let the steam escape.  Check them periodically, turning them over as each side chars and turns black.  Remove them from the oven and put them in a bowl.  Cover the bowl with plastic wrap and set aside.

In a large soup pot, heat 2 T. of olive oil.  Add the onions and chile peppers, season with salt, and let them soften until translucent; about 6-7 minutes.  Add in the garlic and cook another minute.  Add in the corn, squash, and coriander seeds.  Season again with salt and pepper.  Let that cook for 5 minutes.  While it is cooking, peel the yellow bell peppers, remove the stems and seeds, and chop them into rough chunks.  Add the bell peppers and stock, seasoning again lightly with salt.  Let the soup simmer for 45 minutes.

Either use an immersion blender or transfer the soup to a standard blender and puree.  Ladle into bowls.  Pardon the picture quality-- you can tell where I was eating my lunch today!