Paprika – green spelt – soup

Ingredients for 4 servings:

• 2 small onions
• 2 tbsp oil
• 80 g green spelt meal
• 800 ml vegetable stock
• 2 red bell peppers
• 2 green bell peppers
• 1 bunch of parsley
• Salt and pepper, white
• 4 tbsp whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy – creamy soup made from green spelt meal and vitamin-rich bell peppers

Peel and finely dice the onions. Heat the oil in a pan and let the onion become translucent. Add the green spelt meal and fry for a few minutes, stirring occasionally. Deglaze with the stock, cover, and simmer over low heat for 10 minutes. Halve the red bell peppers lengthwise, remove the white membranes and seeds. Wash the halves and cut them in half again. Add to the meal and cook for another 10 minutes. Meanwhile, halve the green bell peppers, trim, wash, and finely dice them. After 10 minutes, add them to the soup and cook for another 5 minutes. Remove the red bell pepper quarters from the pan with a fork. Purée in a tall bowl with an immersion blender or in a blender until smooth. Then return to the pan. Chop the parsley, add half to the soup, season with salt and pepper, and serve on the plates. Place a tablespoon of cream in the center of each and lightly marble it. Sprinkle the remaining parsley.