Summary

Ingredients

• 5 medium potato (s)
• 1 red pepper
• 0.5 liter ½ vegetable stock
• 5 mushrooms
• 1 pinch turmeric
• salt and pepper
• some butter
• some cream
• some parsley, smooth

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Instructions

1. Peel the potatoes and cut into small cubes. Halve the peppers, remove the inner skins and seeds, peel and cut into small pieces.
2. Put the potatoes and peppers with the vegetable stock, season with salt, pepper, nutmeg and a pinch of turmeric and cook until soft.
3. In the meantime, cut the mushrooms into slices and fry them in a non-stick pan until crispy. You can also add a little pepper to them.
4. If the potatoes and peppers are soft, they are pureed smoothly with the hand blender. If necessary, season a little or season to taste and round off the soup with a dash of cream.
5. Pour the soup into two plates and place the fried mushrooms on top. Sprinkle with a few parsley leaves and serve.