Hungarian apple soup

Ingredients for 2 servings:

• 160 g red bell pepper(s), cleaned
• 160 g bell pepper(s), green, cleaned
• 160 g onion(s), peeled
• 1 tbsp rapeseed oil
• 360 g apples, peeled and pitted
• 160 g cucumber(s), peeled
• 400 ml vegetable stock
• 1 tsp, leveled peppercorns
• 1 tsp, chopped coriander seeds
• 6 allspice berries
• 2 cloves garlic, finely chopped
• ½ tsp chili flakes (Pul Biber), more or less to taste
• 2 slices of toast
• 1 tbsp margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

slightly sweet and slightly spicy

Dice the bell peppers, onion, apples, and cucumber. Heat the oil in a pan and sauté the bell peppers and onion for about 2-3 minutes. Add the garlic and chili flakes. Deglaze with the broth. Simmer for about 5 minutes. Grind the peppercorns, coriander, and allspice and stir in. Add the cucumber and apple pieces and simmer for about 15 minutes. Dice the bread and toast it in a pan with margarine until crispy. Season the soup again, ladle it onto plates, and sprinkle with the bread cubes.