Summary

Ingredients

• 600 g bell pepper (s), red, yellow, reen
• 250 g potato (s)
• 100 g onion (s)
• 100 g cheese, e.. Gouda, Cheddar approx. 40% fat
• 2 medium clove (s) garlic
• 500 ml vegetable stock
• 100 ml cream
• 3 tablespoon oil
• 1 teaspoon, heaped paprika powder
• 0.5 teaspoon ½ ras el hanout
• pepper
• Peppermint, dried

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Instructions

1. Chop the bell pepper, onions, potatoes and garlic into small cubes.
2. Fry everything in a saucepan in the oil for about 5 minutes. Deglaze with the vegetable stock and cream. Add the paprika powder, Ras el Hanout and pepper. After 20 minutes of cooking, puree the soup if desired. Then stir in the cheese and cook for 5 minutes over low heat.