Summary

Ingredients

• 1 vegetable onion (s), approx. 300 g
• 3 red pepper (s)
• 3 tablespoon olive oil
• 8 stalk / s thyme
• 1 ½ teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 125 ml white wine
• 600 ml vegetable stock
• 200 ml whipped cream
• salt and pepper
• 250 g minced meat, mixed
• 2 tablespoon olive oil
• 1 clove garlic
• 4 stems parsley, smooth
• 40 g fried onions

Print Recipe Pin Recipe

Instructions

1. Dice the vegetable onions, quarter and core three red bell peppers and cut all but a quarter into large cubes.
2. Briefly sauté the onion and pepper cubes in olive oil in a saucepan. Chop the thyme and add it. Add the sweet (1 teaspoon) and the hot (1/2 teaspoon) paprika powder and sauté further. Pour in the white wine and let it boil down almost completely. Pour in the vegetable stock and 200 ml of whipped cream, season with salt and pepper. Now cover everything and cook over a medium heat for 20 minutes.
3. Brown the minced meat in a little olive oil. Finely chop the garlic and dice the remaining paprika. Add both to the mince and fry for about two minutes. Salt, pepper and season with 1⁄2 teaspoon each of sweet and rose-hot paprika powder. Pluck 4 stalks of flat-leaf parsley and finely chop the leaves.
4. Finely puree the soup in the mixer (or with a blender). Season again to taste with salt, pepper and paprika powder. Mix the parsley and fried onions into the mince and serve with the soup.
5. Additional tips for preparation:
6. Those who prefer to eat vegetarian can replace the minced meat with tofu or freshly roasted croutons.