John Myers
Bell Pepper and Leek Soup
The perfect bell pepper and leek soup recipe with a picture and simple step-by-step instructions.
- 4 orange Paprika
- 2 Leek sticks
- 2 Garlic cloves
- 2 Olive oil
- 1 Onion
- 1 Carrot
- 2 Rods Celery
- 2 size Potatoes
- 1,2 liter Vegetable broth
- 1 Bay leaf
- Salt
- Pepper
- Diced ham
- Croutons
- Natural yoghurt
- Wash the vegetables, remove the seeds from the peppers, cut into strips, clean the leek and cut into pieces.
- Put everything in a baking dish, spread the peeled and chopped garlic and olive oil on top, season with salt and pepper and then put it in the oven for about 40 minutes at 150 ° C .—- stir every now and then.
- Peel the onion, dice it, cut the cleaned and washed celery into small pieces
- Heat some oil in a saucepan, sauté the onion and celery until translucent, add the peeled, chopped potatoes and carrots and sauté them.
- Now add the roasted leek and pepper vegetables, deglaze with the stock, add the bay leaf and let everything simmer for about 30 minutes.
- Remove the soup from the stove, puree and season with the magic wand
- Fry the ham and croutons a little
- Now put the soup on a plate, sprinkle some yoghurt and the ham and crouton mixture on top
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