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Miki's Red Pepper Soup (Pareve)


Red Pepper Soup

Red Pepper Soup

Giora Shimoni
This vibrant, colorful soup, thickened with potato and sweetened with pears, tastes as good as it looks.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 2-3 tablespoons olive oil
  • 2 large onions
  • 2-3 cloves of garlic
  • 4 carrots peeled and cut in 3-4 pieces
  • 4 red pepper, seeded and cut into large pieces
  • 1 sweet potato, peeled and cut into large pieces
  • 2 fresh pears with skin, cored and cut into pieces
  • 5-6 cups of pareve chicken stock from powder
  • 1 tablespoon fresh parsley
  • salt and white pepper to taste


1. In large stock pot, heat oil and saute all vegetables and pears for 10-15 minutes.
2. Add stock and simmer for 45 minutes.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do).
4. Serve hot with a garnish


1. sour cream (soup will then be considered dairy)
2. small garlic and onion croutons
3. sunflower or pumpkin seeds
4. chives


For a party presentation, pair this soup with the Pureed Butternut Squash Soup. Pour both soups into different sides of a soup plate at the same time. The colors and flavors really complement each other.

TIP: This soup can be frozen and reheated

YIELDS: Serves 6-8, but can be easily doubled.

SOURCE: Word of Mouth Kosher Catering. Recipe reprinted with permission.

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