Light pepper soup

Ingredients for 4 servings:

• 4 bell peppers, red and yellow
• 3 m.-sized onion(s)
• 4 large carrots
• 2 large potatoes
• 2 cloves garlic
• 1 liter of broth
• 200 ml milk or cream
• 1 tbsp olive oil
• pepper
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the peppers, onions, carrots, and potatoes, mince the garlic, and sauté everything in olive oil. Then pour in the broth and let it simmer for about 30-45 minutes. When the vegetables are soft, puree everything with a hand blender and add the milk or, for a richer dish, the cream. Season with salt and pepper to taste. It depends on the strength of the broth. This soup is low in both calories and carbohydrates, making it ideal for diabetics.