Summary

Ingredients

• 2 small onions
• 2 tablespoons oil
• 80 g reen spelled meal
• 800 ml vegetable stock
• 2 red pepper (s)
• 2 bell pepper (s), green
• 1 bunch parsley
• Salt and pepper, white
• 4 tablespoon whipped cream

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Instructions

1. Peel and dice the onions. Heat the oil in a saucepan and let the onion become translucent in it. Add the green spelled meal and roast for a few minutes while stirring. Deglaze with the broth and simmer covered for 10 minutes on the lowest heat.
2. Halve the red peppers lengthways, remove the white separating skins and the seeds. Wash the halves and cut again. Add to the grist and cook for another 10 minutes.
3. In the meantime, halve the green peppers, clean, wash and finely dice. After the 10 minutes, add to the soup and cook for another 5 minutes. Remove the red pepper quarters from the pot with a fork. Puree until smooth in a tall container with a hand blender or in a blender. Then put it back in the pot.
4. Chop the parsley, add half of it to the soup, season with salt and pepper, put on the plates. Put a tablespoon of cream in the middle and lightly marble. Scatter the rest of the parsley.