Summary

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

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Instructions

1. Clean and wash the vegetables, remove the seeds from the peppers, peel the shallots and garlic. Cut everything into small pieces.
2. 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.
3. Strain through a fine sieve, heat again and season with salt, pepper and sugar.