Zutaten für Smoked Paprika And Red Bell Pepper Soup
- Red Bell Peppers
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Red Chilies
- 2 teaspoons smoked paprika
- Chicken Stock
- 2 medium potatoes, peeled and diced
- 1/4 cup chopped fresh parsley
- Fresh Thyme
- Balsamic Vinegar
- Light Cream
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Zubereitung von Smoked Paprika And Red Bell Pepper Soup
- Preheat oven to 450°F (232°C). Halve 2 large red bell peppers, brush with 1 tablespoon olive oil, and roast until skin blisters and blackens (about 20-25 minutes).
- Place roasted peppers in a plastic bag for 10 minutes. Remove and peel off blackened skin. Chop coarsely.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1-2 finely chopped red chilies (optional) until softened but not browned (about 5 minutes).
- Stir in 2 teaspoons smoked paprika and cook for 1 minute more.
- Add the chopped peppers, 4 cups vegetable stock, 2 medium potatoes (peeled and diced), 1/4 cup chopped fresh parsley, and 2 sprigs fresh thyme. Simmer gently for 20-25 minutes, or until potatoes are tender.
- Remove thyme sprigs.
- Carefully transfer soup to a blender (or use an immersion blender) and puree until smooth. Stir in 1 tablespoon red wine vinegar and 2 tablespoons heavy cream (optional, omit for vegan) just before serving.
- Serve hot with crusty garlic bread or cold, garnished with guacamole.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
50g
Fat
6g
Carbs
11g
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