Pepper and corn soup

Ingredients for 2 servings:

• 2 bell peppers, red and yellow
• 1 small can of corn
• 1 large onion(s)
• 500 ml vegetable stock
• some cream cheese
• oil
• salt and pepper
• Paprika powder, sweet

Instructions

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

First, finely chop the onion and fry it in a little oil until nicely browned. Deglaze with the vegetable stock. Finely chop the bell pepper (if you don’t like the skin, peel it first) and add it to the soup along with the corn. Simmer for about 20 minutes, until everything is soft. Now, puree the soup thoroughly. If you like, you can also pass it through a fine-mesh sieve to remove any small pieces of corn husk. Then add some cream cheese and season to taste with salt, pepper, and paprika.