Paprika soup with curry chicken breast

Ingredients for 4 servings:

• 8 red bell peppers
• 1 bunch of soup vegetables (carrots, celery, leek, parsley root)
• 1 ½ liters of water
• Salt
• 600 g chicken breast fillet(s)
• 1 vegetable onion(s)
• salt and pepper
• curry powder
• 2 tbsp herbs, frozen 8-herb mix
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

low-carb, low-fat

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) top heat. Quarter, deseed, and wash the peppers, then place cut-side down on a baking sheet lined with baking paper. Place the baking sheet as high as possible in the oven. Leave the peppers in the oven for about 15 minutes, until the skin is lightly blackened. In the meantime, peel, wash, and finely chop the soup vegetables. They don’t need to be quite so small, as they will be pureed later. Bring 1.5 liters of water to a boil in a large pot and add 2 teaspoons of salt. Add the soup vegetables and cook until soft. Remove the peppers from the oven and let them cool briefly. In the meantime, peel and roughly chop the onion. Brush a pan with a little oil. Add the onion and sauté until translucent, then add to the soup vegetables. Wash the meat, pat dry, and cut into small cubes. Brown the meat in the oiled pan and season with salt, pepper, and a generous amount of curry powder. Once the peppers have cooled slightly, peel off the skin. This should be relatively easy now. If a bit of skin remains, it’s okay. Add the peppers and about 2 tablespoons of frozen herbs to the soup pot. Puree everything with an immersion blender until no lumps remain. Add a little more water if the soup is too thick. Add the meat to the soup and season with salt, pepper, and curry powder. Once the meat is added, stop pureeing.