Summary

Ingredients

• 4 bell peppers, red and yellow
• 3 medium onion (s)
• 4 large carrot (s)
• 2 large potatoes
• 2 cloves garlic
• 1 liter broth
• 200 ml milk or cream
• 1 tablespoon olive oil
• pepper
• salt

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Instructions

1. Cut the peppers, onions, carrots and potatoes into small pieces, squeeze the garlic and fry everything in the olive oil. Then pour in the broth and cook for about 30-45 minutes. When the vegetables are soft, puree everything with the hand blender and add the milk or, if you like it more substantial, the cream. Possibly Season a little more with salt and pepper. Depends on how strong the broth is.
2. This soup is both low in calories and low in carbohydrates and therefore also ideal for diabetics.