in Soup Recipes

Paprika soup with a twist

updated

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Ingredients for 4 servings:

  • 600 g bell pepper(s), colored
  • 250 g potatoes
  • 100 g onion(s)
  • 100 g cheese, e.g. Gouda, Cheddar approx. 40% fat
  • 2 medium-sized garlic cloves
  • 500 ml vegetable stock
  • 100 ml cream
  • 3 tbsp oil
  • 1 tsp, heaped paprika powder
  • ½ tsp Ras el Hanout
  • pepper
  • Peppermint, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Finely dice the bell peppers, onions, potatoes, and garlic. Sauté everything in a pan with oil for about 5 minutes. Deglaze with the vegetable stock and cream. Add the paprika, ras el hanout, and pepper. After 20 minutes of cooking, purée the soup if desired. Then stir in the cheese and simmer for 5 minutes over low heat.

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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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