Recipe for sweet pepper soup

Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
For 6 people
nutritional facts:
188 calories, 10 grams of fat, 1 gram of saturated fat, 5 grams of fiber, 3 grams of protein, 22 grams of carbohydrates, 519 mg of sodium, 1 mg of iron, 37 mg of calcium

Ingredients for this soup:
A quarter cup of extra virgin olive oil
Half a small onion
Two medium chopped carrots
Salt and black pepper as needed
One chopped celery
8 yellow, red and orange bell peppers
A large chopped sweet potato
Four cups of vegetable juice
Three teaspoons of finely chopped marjoram
Avocado and coriander for seasoning
Preparation method:
First, heat the oil in a large saucepan. Add onion, carrot, celery and a little salt and pepper. Heat the mixture for 4 minutes to soften the vegetables. Add the bell peppers to the pan and cook over medium heat for 6 minutes. Then add sweet potatoes and vegetable juice. Put the lid on and let it boil. Reduce heat and add marjoram. Finally let the potatoes cook well.
Allow the soup to cool slightly, then transfer it to a food processor and puree it. Add salt and pepper if necessary. Put the soup in a suitable dish and garnish with avocado and coriander. Enjoy your meal