Tasty Tuesday - Sunshine Soup

I have discovered that I can get my kids to eat vegetables if I make soup and blend it all till it's nice and smooth. Needless to say, we've been eating a lot of pureed veggies this summer.

This soup is my current favorite. We call it "Sunshine Soup" because of it's cheerful orange color. And because there's no way my three-year old would eat "summer vegetable soup".

At least once a week we have a soup meal, and I try to get a no-meat meal once a week as well - this one does double duty. I always make some sort of bread to go with it, and that's plenty for us, but you could add a little browned Italian Sausage or chicken to this if you just really had to have meat. Just don't leave out the feta cheese - it really makes this soup!

Sunshine Soup

2 tablespoons olive oil
1 onion, minced
1 pound potatoes, peeled and cubed
1 pound carrots (don't bother peeling, just chunk up)
1 red sweet pepper seeds removed, sliced
6 cups chicken stock (or water)
1 tablespoon lemon juice
feta cheese
Salt and freshly ground Pepper


Warm the oil in a large pot over medium heat, and sauté the onion and carrot until the onion is translucent. Add the potatoes, sweet pepper and chicken stock (or water). Bring to a boil, then lower the heat and simmer for 15 to 20 minutes.

Puree soup until smooth with an immersion blender, or remove to a food processor/blender. Season to taste with salt, pepper and lemon juice.
To serve, ladle into bowls and sprinkle with the feta cheese. 
 
Adapted From this website