in Soup Recipes

Paprika soup "plain"

updated

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Ingredients for 3 servings:

  • 1 dash of oil, e.g. rapeseed oil
  • 4 large red pointed peppers
  • 1 m.-large onion(s), red
  • 500 ml vegetable stock

Instructions

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

alkaline, vegan

Wash the bell peppers, remove the seeds, and cut into small pieces. Finely dice the onion. Heat the oil in a saucepan and sauté the onions until translucent. Add the diced bell peppers all at once and sauté while stirring. Pour in the vegetable stock and simmer until the bell peppers are soft. Purée with a hand blender. The delicate paprika flavor comes through beautifully without adding any additional herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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