Cream Of Vegetable Soup with Celery, Bell Pepper and Carrot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 stalks celery
- 1 red pepper (s)
- 1 carrot (s)
- 2 shallot (s)
- 2 cloves garlic)
- some chilli pepper (s) without seeds, amount depending on heat and taste
- some thyme sprig (s)
- some olive oil
- 600 ml vegetable stock
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Clean and wash the vegetables, remove the seeds from the peppers, peel the shallots and garlic. Cut everything into small pieces.
- Sauté the vegetables in the heated oil, add the thyme, pour in the broth and simmer the soup covered for about 20 minutes over low heat.
- Strain through a fine sieve, heat again and season with salt, pepper and sugar.
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