Fiery pepper and apricot soup

Ingredients for 4 servings:

• 300 g apricot(s), fresh or from the can
• 3 bell peppers, yellow
• 1 bell pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• 1 small chili pepper(s), red
• 2 tbsp olive oil
• 800 ml vegetable stock
• 200 g sour cream
• salt and pepper
• Paprika powder
• 1 box of garden cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Drain and dice the apricots. Halve, pit, and dice the fresh apricots. Halve, trim, and dice the yellow bell peppers. Set aside a tablespoon of each cube. Peel and finely dice the onion and garlic. Halve the chili pepper, remove the seeds, and finely dice the flesh. Heat the oil. Sauté the onion and garlic for 2 minutes. Add the bell pepper and chili, and sauté for another 5 minutes. Pour in the stock, cover, and cook over medium heat for 10 minutes. Add the apricots. Stir in the sour cream and cook for another 5 minutes. Halve, trim, and finely dice the red bell pepper, and add all but one tablespoon to the soup. Purée the soup and season with salt, paprika, and pepper. Sprinkle the soup with the remaining bell pepper cubes, the remaining apricot cubes, and the cress. Tip: The sour cream can be replaced with sour cream. Don’t let the sour cream boil, or it will curdle! Simply add it and stir just before serving.