Paprika soup with ground pork and pesto

Name: Paprika soup with ground pork and pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 3 red peppers; 2 Potatoes; 2 TABLESPOONS Olive oil; 4 TSP Vegetable broth (instant); 200 g Mett (seasoned minced pork); 100 g Whipped cream; 7-10 Tbsp salt and pepper; 4 TSP Pesto (glass)

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

High season for the red pods! They are especially tasty and rich in vitamins. As a creamy soup with spicy meatballs and a little pesto we get to know them in a completely new way.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
3 red peppers
2 Potatoes
2 TABLESPOONS Olive oil
4 TSP Vegetable broth (instant)
200 g Mett (seasoned minced pork)
100 g Whipped cream
7-10 Tbsp salt and pepper
4 TSP Pesto (glass)

Directions

1
For the soup, peel onion and garlic. Clean the peppers, peel the potatoes and wash both. Dice everything roughly. Heat 1 tablespoon of oil in a saucepan. Brown onion and garlic in it. Steam the bell peppers and potatoes briefly. Add 1 l water and broth, bring to the boil. Simmer covered for about 15 minutes.
2
Meanwhile, heat 1 tablespoon of oil in a frying pan for the mince. Roughly pluck the mince, put it into the pan and fry it until golden brown.
3
Pour cream into the soup and puree everything finely with a hand blender. Season to taste with salt and pepper. Serve with ground pork and pesto.