Devil's Soup

Name: Devil's Soup
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1 small green pepper (about 200 g); 1 small stick of leek (leek; approx. 150 g); 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 2 small chilies; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 1 can(s) (425 ml) white beans; 1 can(s) (212 ml) Vegetable corn; 4 Stem(s) Basil; 150 g ripened cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1 small green pepper (about 200 g)
1 small stick of leek (leek; approx. 150 g)
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
2 small chilies
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
1 TABLESPOON Sugar
1 can(s) (425 ml) white beans
1 can(s) (212 ml) Vegetable corn
4 Stem(s) Basil
150 g ripened cream

Directions

1
Clean, wash and dice the peppers. Clean the leek, wash thoroughly and cut into strips. Peel onion and garlic and cut into fine cubes. Heat the oil. Sauté the vegetables for about 5 minutes. Wash the chilli and cut into very thin rings, add. After 4 minutes add tomato paste.
2
Add 400 ml water and tomatoes. Bring to the boil, simmer for about 10 minutes and season to taste with salt and sugar. Drain beans and corn and add after 5 minutes. Wash basil, shake dry, pluck leaves from the stalks and chop except for a little bit for garnishing. Add to the soup. Serve the soup in plates with a dollop of cream. Garnish with basil
3
With 8 people: