Summary

Ingredients

• 2 bell pepper (s), red, diced
• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 400 ml water
• 1 tablespoon vegetable stock, (instant)
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot
• 0.5 teaspoon ½ rosemary, ground
• 1 pinch (s) iodized salt
• 30 g feta cheese, liht
• 1 tablespoon pumpkin seeds
• 2 sprigs rosemary, (garnish)

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Instructions

1. Heat the oil in a medium-sized saucepan and sauté the onion and garlic until translucent. Add the pepper cubes and sauté briefly. Deglaze with water and stir in the broth, both paprika powder and the rosemary powder and simmer gently for 15 minutes with the lid closed.
2. Then puree everything and season to taste.
3. Dice the feta cheese. Briefly toast the pumpkin seeds without fat in a small pan. Serve the soup with diced feta and pumpkin seeds. Garnish with a sprig of rosemary.