Red peppers are very good vitamin C suppliers. Also for beta-carotene and the B-vitamins, the bright fruit vegetable is a good source. For our red pepper soup, we have simply cooked pieces of pepper in vegetable broth, pureed and refined with vegetable cream. As a "thickener" serve a few tablespoons of fresh grated potatoes. As a spicy extra, watercress is sprinkled over the soup. In half an hour at the latest, the soup is on the table.
Ingredients for 4 servings
For the soup
- 3 red peppers - cut into pieces
- 3 tablespoons raw potato - grated
Liquid ingredients and spices
- 750 ml vegetable broth
- 125 g almond cream (eg from EcoMil)
- 1 box of fresh cress
- salt and pepper
Preparation time approx. 35 minutes
Cook the pepper in a hot vegetable broth for 10 minutes. Puree the soup with the hand blender. Add the cream and grated potato to the paprika soup, stir briefly and heat until the soup has thickened.
To taste, a few drops of cream for decoration on the soup and sprinkle with cress.
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