Low-Calorie Yellow Pepper Potato Soup | dietplan-101.com

Yellow Pepper Potato Soup is a great way to enjoy potato soup without busting your diet. This low-calorie variation uses yellow bell pepper, russet potatoes, and spices to keep calories low but not the flavor.

This recipe serves 6 with each serving about 97 calories.


  • 1 tbsp extra-virgin olive oil
  • 1 clove of garlic (smashed)
  • 2 yellow bell peppers (cut in chunks)
  • 2 leeks (white part only) (halved & sliced)
  • 1/4 tsp ground turmeric
  • 1 lb (453 g) russet potatoes (cut into chunks)
  • 4 cups (946 ml) of water
  • 3 sprigs of flat-leaf parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 tbsp dry white vermouth
  • salt & ground black pepper (to taste)


  1. Preheat a large saucepan over medium-low heat and add olive oil.
  2. Sauté garlic, peppers, and leek for 1 minute, then add in turmeric. Continue to cook for another 10 minutes, or until all vegetables begin to soften.
  3. Add in potato chunks, water, and herbs, then bring to a boil.
  4. Reduce heat to a simmer, cook uncovered for 15-20 minutes, or until potatoes are tender.
  5. Remove from heat and discard the herbs, then puree the soup until you have a smooth consistency (either using a hand blender or a food processor).
  6. Reheat the pureed soup, then stir in the vermouth. Season to taste with salt and ground black pepper.
  7. Serve warm.