Summary

Ingredients

• 1 dash oil, e.g., rapeseed oil
• 4 large pointed peppers, red
• 1 medium onion (s), red
• 500 ml vegetable stock

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Instructions

1. Wash, core and cut the peppers into small pieces. Chop the onion into small cubes.
2. Heat the oil in a saucepan and let the onions become translucent. Add the pepper cubes all at once and let sweat while stirring. Pour in the vegetable stock and simmer until the peppers are soft. Puree with a blender.
3. Without the addition of other herbs, the fine paprika taste comes into its own.