Red pepper soup with pumpkin seeds and feta

Ingredients for 2 servings:

• 2 bell peppers, red, diced
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp olive oil
• 400 ml water
• 1 tbsp vegetable broth (instant)
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• ½ tsp rosemary, ground
• 1 pinch(s) of iodized salt
• 30 g feta cheese, light
• 1 tbsp pumpkin seeds
• 2 sprigs rosemary, (garnish)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

suitable for diabetics

Heat the oil in a medium saucepan and sauté the onion and garlic until translucent. Add the diced bell pepper and sauté briefly. Deglaze with water, stir in the broth, both paprika powders, and the rosemary powder, and simmer gently with the lid on for 15 minutes. Then puree everything and season to taste. Dice the feta cheese. Briefly toast the pumpkin seeds in a small pan without fat. Serve the soup with the feta cubes and pumpkin seeds. Garnish with a rosemary sprig.