Hot Pepper Soup with Ginger
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 6 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 1 piece (s) ginger root, freshly grated or cut into s the size a thumb so that you can fish them out
- 1 onion (s)
- 4 small potatoes, floury cooking
- 750 ml vegetable stock
- salt and pepper
- possibly garlic
- olive oil
- cream
Print Recipe
Pin Recipe Instructions
- Clean and dice the peppers and fry them together with the finely chopped onions and the grated ginger in a little olive oil (possibly also with garlic - depending on whether you can smell it). Add quartered potatoes and deglaze with the vegetable stock. Season with a little salt and a little more pepper.
- Simmer for approx. 15 minutes, puree and season to taste. If you like, you can add a little cream.
- When the soup has been steeped for a while, season to taste again (draws in well).
- Goes fast and tastes delicious!
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