Paprika and orange soup with dumpling croutons

Ingredients for 2 servings:

• 1 bell pepper(s), orange
• 1 tomato(s)
• 1 small onion(s)
• 1 tsp butter
• 2 tbsp extra virgin olive oil
• 1 orange(s), juice
• 250 ml vegetable stock
• e.g. salt and pepper
• 1 tsp tomato paste
• 1 potato dumpling
• 1 tbsp clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Recycling leftovers

Quarter the peppers and remove the seeds and skins. Peel and roughly chop the onion. Dice the tomatoes. Heat the butter and oil in a saucepan and sauté all the vegetables. Pour in the broth, simmer until soft, and then puree finely. Add the orange juice, stir in the tomato paste, and season with salt and pepper. Cut one of the remaining potato dumplings into small cubes and fry in a pan in hot clarified butter until crispy. Ladle the soup into warmed bowls and garnish with a few dumpling croutons. Leftover peperonata vegetables are also suitable for this soup.