Bell Pepper Soup with Curry Chicken Breast

Summary

Ingredients

• 8 red pepper (s)
• 1 bunch soup vegetables (carrots, celery, leek, parsley root)
• 1 ½ liters water
• salt
• 600 g chicken breast fillet (s)
• 1 vegetable onion (s)
• salt and pepper
• Curry powder
• 2 tablespoon herbs, frozen 8-herb mixture
• 2 tablespoons oil

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Instructions

1. Preheat the oven to 230 degrees top heat.
2. Quarter, core and wash the peppers, place the cut side down on a baking sheet lined with baking paper. Push the baking sheet in as far up as possible. Leave the peppers in the oven for about 15 minutes, until the skin is slightly black.
3. In the meantime, peel, wash and cut the soup vegetables. It doesn`t have to be that small because it will be pureed later. Bring 1.5 liters of water to a boil in a large saucepan and add 2 teaspoons of salt. Add the soup vegetables and cook until soft.
4. Take the peppers out of the oven and let them cool down briefly.
5. In the meantime, peel and roughly cut the vegetable onion. Brush a pan with a little oil. Add the onion and fry until translucent and add to the soup vegetables.
6. Wash the meat, pat dry and cut into small cubes. Sear the meat in the oiled pan and season with salt, pepper and a good amount of curry.
7. When the peppers have cooled slightly, the skin must be peeled off. That should be relatively easy now. If a bit of skin stays on the peppers, it doesn`t matter. Put the peppers and about 2 tablespoons of frozen herbs in the soup pot. Puree everything with a hand blender until there are no pieces left. If necessary, add a little more water if it is too thick. Add the meat to the soup and season with salt, pepper and curry to taste. As soon as the meat is in, please do not puree any more.