Pureed paprika soup with pesto, olives and oregano

Name: Pureed paprika soup with pesto, olives and oregano
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg red and yellow peppers; 1 medium onion; 3-4 Tbsp Olive oil; 1 TEASPOON dried oregano; 600 ml Vegetable broth (instant); 50 g paprika-filled olives; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1-2 TABLESPOONS Balsamic vinegar; 4 TSP green pesto (glass); 7-10 Tbsp fresh oregano

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg red and yellow peppers
1 medium onion
3-4 Tbsp Olive oil
1 TEASPOON dried oregano
600 ml Vegetable broth (instant)
50 g paprika-filled olives
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1-2 TABLESPOONS Balsamic vinegar
4 TSP green pesto (glass)
7-10 Tbsp fresh oregano

Directions

1
Clean, wash and roughly dice the peppers. Peel and dice the onion. Heat olive oil in a pot and fry the onion in it. Add the bell peppers and dried oregano and fry briefly. Deglaze with broth, bring to the boil and simmer covered for about 25 minutes. In the meantime cut olives into slices.
2
Puree the soup with a chopping stick. Season to taste with salt, cayenne pepper and vinegar. Arrange soup in bowls or deep plates. Stir a teaspoon of pesto into the soup and sprinkle with olives. Serve garnished with oregano