Toughened Pepper Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 large bell peppers (red, yellow, orange)
- 1 large carrot
- 1 piece (s) celeriac
- 1 small Can (s) tomato (s), peeled
- 1 large onion (s)
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon curry paste, red Thai
- 2 tablespoon tomato paste
- 500 ml vegetable stock
- 1 dash cream
- 1 dash coconut milk, (possibly)
- 1 little cream cheese (or brunch with herbs or similar)
Print Recipe
Pin Recipe Instructions
- Clean the peppers, remove the seeds and cut into large pieces. Peel the carrot and celery and cut into large pieces.
- Heat the olive oil in a saucepan, let the onion cut into cubes turn golden yellow in the hot oil and also add the chopped garlic cubes. Immediately add the curry paste and tomato paste and let everything go a little. Add the diced vegetables, fry them briefly and then add the contents of the tomato can and fill up with the vegetable stock. Let cook for 15 minutes.
- Then chop everything up with the hand blender until you have a creamy soup. Then add a dash of cream to taste (add coconut milk and cream cheese, if available - amount as desired).
- To serve you can arrange small pieces of cherry tomatoes on a dollop of sour cream, or add some parsley or almond flakes as a topping to the soup.
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