Garlic soup with corn roll

Name: Garlic soup with corn roll
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 250 g White bread; 6 TABLESPOONS Olive oil; 4–6 Garlic cloves; 1 Onion; 5 Tomatoes; 3 red peppers; 1 small red chili pepper; 1 TEASPOON Sugar; 1,5 l Vegetable broth; 3 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

250 g White bread
6 TABLESPOONS Olive oil
4–6 Garlic cloves
1 Onion
5 Tomatoes
3 red peppers
1 small red chili pepper
1 TEASPOON Sugar
1,5 l Vegetable broth
3 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Remove the crust from the bread and cut the bread into small cubes. Heat 4 tablespoons of oil in a frying pan. Fry the bread cubes all around for approx. 5 minutes until golden brown while tossing them.
2
Peel and finely chop the garlic. Peel and finely chop the onion. Wash, clean and dice the tomatoes. Halve, clean, wash and chop the peppers. Clean and slice the chillies lengthwise, wash and remove the seeds. Cut the pod into small pieces
3
Heat 2 tablespoons of oil in a saucepan. Sauté the garlic and chilli in it over a low to medium heat for about 5 minutes. Add sugar and paprika and let it caramelize slightly. Add stock and simmer covered for about 30 minutes. Add tomatoes and bread cubes about 10 minutes before the end of cooking time. Wash the parsley, shake dry and chop the leaves into small pieces. Season soup with salt and pepper, sprinkle parsley on top. Small corn rolls taste good with it