Paprika and vegetable soup

Ingredients for 4 servings:

• 6 bell pepper(s), red
• 1 onion(s), red
• 200 g leek
• 200 g celery
• 5 sprigs of oregano
• 3 tbsp olive oil
• 1 liter vegetable broth
• 1 tsp smoked paprika powder
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

made from roasted peppers, leeks and celery

Halve, trim, and wash the bell peppers, then place skin-side up on a baking sheet. Roast in a preheated oven (200°C/400°F) for about 20 minutes. In the meantime, peel and dice the onion. Trim, wash, and slice the leek. Trim, wash, and slice the celery. Remove the bell pepper halves from the oven and let them cool slightly, then peel off the skin and slice. Wash the oregano, shake dry, and pick off the leaves. Heat the oil in a saucepan and fry the onion, leek, and celery for 2-3 minutes, stirring occasionally. Add the bell peppers and 3/4 of the oregano. Pour in the broth and simmer for about 20 minutes, stirring occasionally. Season with paprika, salt, and pepper. Purée the soup finely, sprinkle with pepper, and garnish with the remaining oregano. Serve with whole-grain bread.