Red Pepper Soup



  • 5 tablespoons of olive oil
  • 1 red onion
  • 1 carrot
  • 4 tomato paste red peppers
  • 4 small potatoes
  • 6 cups chicken stock or vegetable stock
  • 1 glass of water Milk
  • 6 tablespoons of cream
  • parsley leaves
  • Salt
  • black pepper

Peel the onion skin and slice into large pieces. Cut off the stems of the peppers and clean the seeds. Chop into chunks. Clean the peel of the carrot and cut it into small pieces. Peel and chop the potatoes and add to other vegetables.
Put the olive oil in a saucepan and heat it on low heat. Put all the vegetables in the pot and fry for a few minutes on medium heat.
Add chicken broth and cook until vegetables are tender. Crush the vegetables and their juices with a blender until puree. Add the milk little by little and continue cooking the soup. Season with salt and pepper and remove the pot from the heat.
Divide the prepared soup into bowls. Garnish with cream and parsley leaves. Serve with slices of bread with olive oil on the side.


 

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