Paprika – green spelt – soup

Ingredients for 2 servings:

• 1 onion(s)
• 1 tbsp oil
• 40 g green spelt, crushed
• 400 ml vegetable stock
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• ½ bunch parsley
• 2 tbsp whipped cream
• Salt
• Pepper, white, from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onion, and sauté in the heated oil until translucent. Add the green spelt meal and fry for a few minutes while stirring. Deglaze with vegetable stock, cover, and simmer over low heat for 10 minutes. Cut the red bell pepper lengthwise, remove the seeds, and discard the membranes. Wash again, quarter it lengthwise, and add it to the stock. Cook for another 10 minutes. Meanwhile, wash and finely dice the green bell pepper. Then add it to the soup. Cook for another 5 minutes. Remove the red bell pepper quarters from the pot and puree them in a tall container. Return the puree to the pot. Chop the parsley. Add half to the soup and season with salt and pepper. Ladle the soup onto a plate. Dollop over 1 tablespoon of whipped cream and garnish with the remaining parsley. Serve hot.