Summary

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

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Instructions

1. 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.
2. Simmer for approx. 15 minutes, puree and season to taste. If you like, you can add a little cream.
3. When the soup has been steeped for a while, season to taste again (draws in well).
4. Goes fast and tastes delicious!