Quick Yellow Pepper and Mushroom Soup

1. In a large pot, heat olive oil over medium heat.

2. Add chopped yellow peppers, mushrooms, garlic, and onion. Cook for 5 minutes until soft.

3. Add additional garlic and cumin, sauté for 1 minute more.

4. Stir in chopped yellow peppers and diced baby potatoes.

5. Sauté for 5–7 minutes until slightly softened. Stir in chopped button mushrooms.

6. Pour in vegetable broth.

7. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until veggies are tender.

8. Remove from heat and let cool slightly.

9. Use an immersion blender directly in the pot, or transfer to a blender in batches and blend until smooth.

10. Season with salt and pepper to taste.