Yellow vegetable soup with peppers and tomatoes

“No, I won’t eat my soup!” If the soup clown had served this yellow vegetable soup, he probably wouldn’t have grumbled that much, and he would have ate it with a spoon. All kinds of good vegetables are hidden in this soup, which not only gives the dish a bright color, but also gives it a complex taste.

Recognize the sweetness of sweet potatoes and carrots, then taste the fruity tomatoes and peppers. There is also a hint of orange, but the sparkling aroma leaves plenty of room for the vegetables to unfold without pushing too far into the foreground.

It’s worth knowing: To make a soup suitable for fall (yes, yes, we’re still in the most beautiful summer, but at least I’m dreaming of cool, windy days), you can simply replace sweet potatoes with any pumpkin variety of your choice. And the finish is still missing. Decorations on cakes, decorations on cakes: a set. Sprinkle some freshly chopped herbs, chili flakes or croutons over the yellow soup, or garnish with edible flowers.

My absolute pro for yellow vegetable soup is that it is quick and easy to prepare. It arrives at the table in 30 minutes, and all you need to do is roughly chop the vegetables and put them in the pot. This is no different from many other soups. And who said you can’t eat soup in the summer? I see it completely differently. Best of all, these liquid candidates now enrich the menu.

What soups are really in demand on the EAT CLUB editorial team? We asked our way and pulled out their favorite recipes from our editors. EAT CLUBBERIN Olivia also revealed 5 ultimate insider tips on how to ensure soup success. It’s also interesting. If you want to make your own vegetable broth for yellow soup, you can find the recipe here.

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A Pot of Yellow: Yellow Soup with Tomatoes, Carrots, etc.


Yellow vegetable soup made with peppers, tomatoes and sweet potatoes.


  1. Wash and trim the peppers. Wash the tomatoes and remove the greens. Peel the sweet potato. Rinse the leeks and carrots. Dice roughly everything.

  2. Squeeze the orange to collect the juice. Peel and chop the onion and garlic. Now put oil in a large saucepan and fry the onion, garlic and leek. Add the rest of the vegetables, pour the broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender. Now stir in the orange juice and puree soup. Season with curry powder, salt and pepper and boil again.

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