Summary

Ingredients

• 1 red pepper (s)
• 1 clove garlic
• 1 small onion (s)
• 200 g tomatoes, chunky (can)
• 600 ml vegetable stock (homemade or stock cubes / powder mixed accordingly)
• some salt and pepper
• some oil for stewing
• possibly basil for garnish

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Instructions

1. Finely chop the bell pepper, onion and garlic and mix together.
2. Heat some oil in a saucepan and briefly sauté the onion and garlic. Add the paprika with 1 tablespoon of water and simmer for 5 - 10 minutes on a low level, until the vegetables are cooked through. Cover and simmer for another 10 minutes. Possibly add a little water. Then add the tomatoes and the bouillon. Season to taste with salt and pepper and simmer for another 15 minutes without the lid.
3. Toasted baguette slices go well with it.
4. Fiery Tip:
5. Halve a small red chilli, remove the core, cut into thin rings and cook with it.
6. Herbal tip:
7. Chop fresh herbs such as marjoram, oregano, basil or rosemary and stir into the soup at the end. Save a few whole leaves or twigs for garnish.