pepper soup

Ingredients for 4 servings:

• 2 large peppers
• 2 m.-sized carrot(s)
• 2 m.-sized potatoes
• 1 small onion(s)
• 1 liter vegetable broth
• 1 tbsp oil
• 1 tbsp herbs de Provence
• 1 tbsp tomato paste
• 1 pinch of sambal oelek
• 2 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion and bell pepper, mix with the oil and Provençal herbs, and sauté in a pan. Then add the diced potatoes and carrots, and deglaze with cold vegetable stock. Cook over medium heat until the potatoes and carrots are tender. Then add the tomato paste, sambal oelek, and crème fraîche. Finally, blend everything with a hand blender.