Summary

Ingredients

• 3 red peppers, roughly diced
• 2 medium onion (s), peeled, roughly diced
• 2 cloves garlic, pressed
• 1 glass paprika, grilled, pickled
• 1 chilli pepper (s), red, pitted, chopped
• 50 g cherry tomato (s), quartered
• 1 liter vegetable stock, instant
• Cayenne pepper
• salt
• 1 sprig thyme
• Paprika powder
• Crème fraîche
• parsley
• some oil

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Instructions

1. Heat some oil in a saucepan and fry the onions, chilli peppers and bell peppers in it for a few minutes. In the meantime, roughly dice the pickled peppers and add to the vegetables together with the cherry tomatoes. Stir briefly.
2. Now deglaze the whole thing with the vegetable stock and add the pressed garlic, paprika powder, cayenne pepper and the fresh thyme leaves. Let the soup simmer for about 30 minutes.
3. Then puree everything and pour the soup through a sieve into a sufficiently large saucepan. Then season again with cayenne pepper and salt. The soup is served either straight or with a dollop of creme fraîche and a little parsley.