Light pepper soup

Ingredients for 3 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 onion(s)
• 1 tsp olive oil
• 2 tsp vegetable broth, instant
• 1 cup sour cream
• 500 ml water
• salt and pepper
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and dice the onion, and halve, deseed, and slice the washed bell peppers. Heat the olive oil in a saucepan and sauté the bell peppers and onions. Deglaze the vegetables with water and simmer until softened. Add the vegetable stock and stir in. When the bell pepper strips are soft, blend briefly with an immersion blender (but feel free to leave some chunks in). Stir in the sour cream and season with salt, pepper, and chili.