pepper soup

Ingredients for 4 servings:

• 4 bell peppers, red and yellow
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp flour
• 750 ml vegetable stock
• oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light soup made from grilled peppers

Halve and trim the peppers. Line the oven rack with aluminum foil and place the peppers skin-side up. Grill the peppers in the preheated oven until the skin turns black and blisters. Then place the peppers in a freezer bag and let them cool. Remove the skin from the peppers and dice the flesh. Peel the onion and garlic and finely dice both. Heat the oil and sauté the onion and garlic. Add the juices from the freezer bag. Sprinkle with flour and stir. Gradually add the stock. Add the diced peppers and bring the soup to a boil. Simmer with the lid on for about 10 minutes. Let the soup cool slightly and then puree. Season with salt and black pepper, reheat briefly and serve.