in Soup Recipes

Paprika soup with sprouts and leeks

updated

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Ingredients for 2 servings:

  • 3 bell peppers
  • 1 carrot(s)
  • ¼ stalk(s) leek
  • 1 onion(s)
  • ½ liter chicken broth, homemade or instant
  • 1 handful of sprouts, fresh, mixed
  • 1 tbsp soy sauce
  • curry powder
  • Salt
  • chili
  • 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and delicious…

Peel the onion and finely dice. Halve the bell peppers, remove the stems, remove the seeds and membranes, and cut into strips. Peel and slice the carrots and slice the leek. Heat the rapeseed oil in a saucepan, sauté the diced onion until translucent, add the bell pepper strips, leek, carrots, and curry powder, and sauté. Pour in the stock and bring to a boil. Simmer for about 12 minutes, season with salt, chili, and soy sauce. Add the sprouts to the soup and cook for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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