Cream of pepper soup with oranges

Ingredients for 4 servings:

• 2 kg red bell pepper(s)
• 6 tbsp olive oil
• salt and pepper
• 5 orange(s), untreated
• 2 tbsp orange blossom water
• 3 tbsp olive oil
• 2 slices of white bread
• 2 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a healthy winter soup for all the senses!

Wash the peppers, remove the seeds, and roughly chop. Heat olive oil in a saucepan and sauté the peppers, stirring frequently. Then season with salt and pepper. Wash one orange and grate the zest, adding it to the peppers. Bring to a boil with the lid on, then simmer on low heat for 15-18 minutes. Peel another orange with a zester and set aside. Juice all of the oranges until you get 200ml of juice. Stir in the orange blossom water. Dice the white bread and fry in olive oil until crispy. Purée the cooked peppers thoroughly with a hand blender until creamy, add the orange juice, and blend again. Reheat the soup and divide it between 4 bowls. Garnish with white bread cubes, parsley, and orange zest.