Summary

Ingredients

• 2 onions)
• 2 large red pepper (s)
• 4 medium potato (s), approx. 250g
• 2 tablespoon oil, (sunflower oil)
• 1 liter vegetable stock, instant
• 0.5 teaspoon ½ paprika powder, hot pink
• 4 dashes Tabasco
• 4 tablespoon tomato paste
• salt

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Instructions

1. Peel and halve the onions and cut into fine strips. Halve the peppers, clean, wash and remove the stalk, core and cut into 1 cm pieces. Wash and peel the potatoes and also cut into small cubes.
2. Heat the oil in a saucepan. Steam the onion strips in it until translucent, add the pepper and potato cubes and fry.
3. Deglaze the vegetables with the broth, season with paprika powder, Tabasco and tomato paste. Bring everything to a boil and finish cooking in about 15 minutes.
4. Season the soup to taste again, salt if necessary.