John Myers
Ingredients for 4 servings:
- 2 onions
- 2 large bell peppers, red
- 4 medium-sized potatoes, approx. 250g
- 2 tbsp oil (sunflower oil)
- 1 liter vegetable broth, instant
- ½ tsp paprika powder, hot
- 4 dashes of Tabasco
- 4 tbsp tomato paste
- Salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel the onions, halve them, and slice them into thin strips. Halve the bell peppers, trim and wash them, remove the stems, and then deseed and cut them into 1 cm pieces. Wash and peel the potatoes, and also dice them. Heat the oil in a pan. Sauté the onion strips until translucent, add the bell peppers and diced potatoes, and fry. Deglaze the vegetables with the broth and season with paprika, Tabasco, and tomato paste. Bring everything to a boil and cook for about 15 minutes. Season the soup again, adding salt if desired.
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