Spicy vegetable soup

Ingredients

Directions

1. 1

   Halve the peppers, clean, wash and drain. Spread a thin layer of oil on the baking tray. Place the bell peppers on top with the cut surface facing down. Roast under the preheated grill for about 10 minutes until the skin starts to turn black and blister. Remove the bell peppers, cover with a damp tea towel and let them cool down for about 10 minutes. Then peel the skin off the peppers. Cut 1 pepper half into fine cubes, the rest into large pieces

2. 2

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into large pieces. Celery wash, clean and chop 3 stalks. Wash chillies, grate dry, remove seeds and cut into fine pieces. Wash parsley, shake dry and chop finely

3. 3

   Finely puree the pieces of paprika, tomatoes and celery, chilli, parsley (except for something to sprinkle on top) and beetroot juice. Season to taste with salt and pepper. Arrange the soup with 1 celery stick in glasses, sprinkle with diced paprika and parsley. Ciabatta bread tastes good with it