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About this Recipe

By: Merrilee Salmon (via Literacy Pittsburgh)

This vibrantly colored pepper soup features a variety of vegetables, and is paired perfectly with crispy bread and Parmesan cheese grated on top!

Merrilee is a student at Literacy Pittsburgh and this recipe was submitted through their cooking program!


egypt on the map
  • 2-3 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 yellow bell peppers, seeded, ribs removed, and coarsely chopped
  • 4 potatoes, peeled and coarsely chopped
  • 4 cups light chicken stock (If using canned stock, dilute to half strength with water.)
  • Salt and pepper, to taste
  • 1 cup whole milk
  • 2 bay leaves
  • Parmesan cheese, freshly grated

almonds placed on basbousa
coffee and basbousa


Step 1
Heat oil in a large pan. Gently fry onion, carrot, and celery until golden.
Step 2
Add peppers and potatoes. Stir-fry for a few minutes. Add stock to just cover vegetables. Add salt and pepper. Cover and simmer for about 30 minutes.
    Step 3
    Pass mixture through a food mill (or ricer or applesauce strainer) to remove the pepper skins.
      Step 4

       Return mixture to heat. Add milk, bay leaves, and a little more stock if necessary. Soup should be liquid but creamy. Do not allow soup to boil.

      Step 5
      Remove bay leaves before serving hot with a little Parmesan spooned on.

         If you don’t want to strain the soup, blister the peppers and peel them before adding to the stir-fry mixture. Then use a food processor or blender to puree the mixture before adding the milk.