White bean soup with roasted peppers, potato croutons and leek

Name: White bean soup with roasted peppers, potato croutons and leek
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 850 ml) white beans; 2 Onions; 3 Garlic cloves; 3-4 Stem(s) Thyme; 3 TABLESPOONS Olive oil; 600 ml Vegetable broth (instant); 1 Stalk leek (leek); 300 g Potatoes; 1 red pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 850 ml) white beans
2 Onions
3 Garlic cloves
3-4 Stem(s) Thyme
3 TABLESPOONS Olive oil
600 ml Vegetable broth (instant)
1 Stalk leek (leek)
300 g Potatoes
1 red pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice

Directions

1
Put the beans in a sieve, rinse with cold water and drain. Peel onions and garlic and dice finely. Wash the thyme and dab dry. Put something aside for garnishing.
2
Heat 2 tablespoons of oil in a saucepan. Sauté the onions, garlic and beans in it. Deglaze with broth, add thyme and simmer for 15-20 minutes. Clean, wash and cut the leek into strips.
3
Peel and dice the potatoes. Clean, wash and cut the peppers into strips or pieces. Heat 1 tablespoon of oil in a large, coated pan. Fry the potatoes for about 3 minutes.
4
Add paprika and leek and continue to fry for 3-4 minutes. Remove thyme from the pot. Puree the soup with the cutting stick. Add potatoes, leek and paprika. Season to taste with salt, pepper, sugar and some lemon juice.
5
Possibly garnish with thyme.