Paprika cream soup with pesto

Name: Paprika cream soup with pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg yellow and red peppers (about 6 pcs.); 2 medium-sized onions; 1 Garlic clove; 3-4 Stem(s) fresh or 1 tsp dried oregano; 3-4 Tbsp Olive oil; 2-3 TEASPOONS Vegetable broth; 2 TABLESPOONS paprika-filled olives; 7-10 Tbsp salt and cayenne pepper; 1-2 TABLESPOONS Balsamic vinegar; 4 TSP green pesto (glass); 7-10 Tbsp Oregano

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg yellow and red peppers (about 6 pcs.)
2 medium-sized onions
1 Garlic clove
3-4 Stem(s) fresh or 1 tsp dried oregano
3-4 Tbsp Olive oil
2-3 TEASPOONS Vegetable broth
2 TABLESPOONS paprika-filled olives
7-10 Tbsp salt and cayenne pepper
1-2 TABLESPOONS Balsamic vinegar
4 TSP green pesto (glass)
7-10 Tbsp Oregano

Directions

1
Clean, wash and cut the peppers into large cubes. Peel and finely dice onions and garlic. Wash the oregano and remove the leaves.
2
Heat the oil in a pot. Fry the onions and garlic until transparent. Add paprika and oregano and steam briefly. Deglaze with 600 ml water, bring to the boil and stir in the stock. Cover and simmer for 20-25 minutes.
3
Cut olives into rings. Finely puree the peppers in the broth with a hand blender. Season to taste with salt, cayenne pepper and vinegar.
4
Arrange the soup in bowls. Spread 1 teaspoon of pesto and the olive rings on each. Garnish with oregano leaves.