Paprika-Chili-Soup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Heat olive oil in a large pot. Meanwhile, remove the seeds from the 3 peppers and the chilli pepper and cut into strips, cut the onions into rings and chop the garlic.

2. 2

   Then fry the onions and garlic in the olive oil and add the chopped vegetables. Add the strained tomatoes and the vegetable stock and bring to the boil. Stir frequently. Reduce the heat and simmer for 20 minutes until the pepper strips are soft.

3. 3

   Pour off the vegetables, collecting the liquid and setting aside. Puree about three-quarters of the vegetables in the blender (looks nicer later when arranged if some strips remain whole).

4. 4

   Put the vegetable puree with the liquid in a clean pot. Add basil and heat the soup slowly. Season to taste with salt and pepper.

5. 5

   A little tip for the special kick: I always add a few cubes of feta cheese during the arrangement, not only does it look great but also gives the paprika-chili-soup a very special touch... and of course a fresh ciabatta should not be missing... GOOD APPETIT ;-)