Vegetable soup of roasted peppers

Name: Vegetable soup of roasted peppers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 red peppers; 1 red onion; 200 g Leeks (leek); 200 g Celery; 5-6 Stem(s) Oregano; 3 TABLESPOONS Olive oil; 1 l Vegetable broth; 1-2 TEASPOONS smoked paprika powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

When peppers are roasted in the oven, they develop a great aroma! This is why the vegetable soup requires only a few ingredients and still tastes surprisingly special.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 red peppers
1 red onion
200 g Leeks (leek)
200 g Celery
5-6 Stem(s) Oregano
3 TABLESPOONS Olive oil
1 l Vegetable broth
1-2 TEASPOONS smoked paprika powder
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill

Directions

1
Halve the peppers, clean and wash them and place them on a baking tray with the skin side facing upwards. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes.
2
In the meantime, peel and dice the onion. Clean, wash and cut the leek into rings. Clean, wash and cut celery into pieces. Take the bell peppers out of the oven, let them cool down a little, peel the skin and cut the bell peppers into pieces.
3
Wash the oregano, shake dry and remove the leaves.
4
Heat the oil in a pot. Fry the onion, leek and celery for 2-3 minutes while turning. Add paprika and 3/4 of the oregano. Add the stock and simmer for about 20 minutes, stirring occasionally.
5
Season with paprika, salt and pepper.
6
Finely puree the soup and sprinkle with pepper and garnish with the remaining oregano. Wholemeal bread tastes good with it.