Summer produce is in full abundance + cooler weather is sneaking in = soup!

Yellow Pepper Soup

Peppers, onion, garlic and maple syrup are all available at the market.

Ingredients

4 medium yellow peppers 1 Tbsp. maple syrup or brown sugar
1 ½ Tbsp. olive or canola oil ¼ tsp. nutmeg, freshly grated
1 cooked sweet potato (baked, boiled or microwaved), peeled and roughly chopped ¾ tsp. salt
3 c. organic vegetable broth ¼ tsp. pepper
1/2 onion, roughly chopped 6 to 8 Tbsp. unsweetened vegan creamer (or coconut milk), for garnish
1 clove garlic

Preparation

1. Seed and roughly chop the peppers, then sauté in oil until just tender.

2. Toss peppers into a blender with the rest of the ingredients except the salt, pepper, nutmeg and cream. Blend until as smooth as you can get it and transfer to a saucepan.

3. Cook over medium heat, stirring often, 10 to 15 minutes, until raw onion or garlic taste is gone and soup is heated through.

4. Add salt, pepper and nutmeg; adjust seasonings.

5. Ladle into bowls, gently swirling 1 tablespoon of creamer or coconut milk into each bowl with the tip of a spoon just before serving.

Serves 6 to 8.

Nutritional Information (6 servings):  Calories: 120; Fat: 4g; Cholesterol: 0mg; Sodium: 580mg; Total Carbohydrates: 20g; Dietary Fiber: 2g; Sugars: 7g; Protein: 2g.