Bell Pepper Soup

INGREDIENTS:

1/4 cup extra virgin olive oil
1 small onion, chopped
4 large bell peppers, any colour, seeded and diced
1 medium potato
1/2 tsp sea salt
1 tsp red pepper flakes
1 1/2 - 2 cups vegetable broth

DIRECTIONS:

Heat the olive oil in the large saucepan. Add the onion and saute for 3-4 minutes.

Add remaining ingredients except the broth and bring to a simmer.

Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.

Puree the soup in a blender (in batches if necessary). Meanwhile, put the broth in the small saucepan and bring to a simmer.

Return the soup to the saucepan, stir in the broth (use more for a thinner soup), and season to taste.

Serve hot or cold, with sour cream, plain yogurt, chives, dill, and/or scallions.