Summary

Ingredients

• 1.2 kg bell pepper (s), cut into strips, frozen
• 1 tablespoon tomato paste
• 4 teaspoons stock powder
• 250 ml water
• 200 ml cream
• 2 teaspoons sea salt and pepper, more colorful, from the mill
• 50 g soup noodles

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Instructions

1. Thaw the peppers, put them in a blender and puree. Put the paprika puree in a saucepan and season with stock powder, water, cream, salt and pepper and cook for about 20 minutes.
2. Pass the mixture through a sieve and puree the vegetables again. Put the pureed vegetables back into the resulting broth. Now bring the soup to the boil again. Add the soup noodles and simmer for about 10 minutes.
3. Season to taste, arrange and serve.