Light pepper soup

Ingredients for 2 servings:

• 1 onion(s), diced
• 2 garlic cloves
• 4 medium-sized bell peppers, red
• 3 small tomatoes
• 500 ml vegetable stock
• 1 tbsp, heaped cream cheese
• 1 tbsp, heaped tomato paste
• 1 salt and pepper
• chili powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

quick and easy

Sauté the diced onion and garlic with a little oil in a saucepan over low heat. Add 1 tablespoon of tomato paste and fry slightly, then add vegetable stock. Quarter the tomatoes and dice the bell peppers. Set aside a handful of small bell pepper pieces. Add the tomatoes and bell peppers to the pan and simmer until the vegetables are soft. Puree thoroughly with a hand blender. Add the cream cheese and season with salt, pepper, and chili, if desired. Add the bell pepper pieces and heat briefly so they retain their bite. Serve with ciabatta.