Paprika soup with minced hash

Ingredients for 4 servings:

• 1 vegetable onion(s), approx. 300 g
• 3 red bell peppers
• 3 tbsp olive oil
• 8 sprigs of thyme
• 1 ½ tsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 125 ml white wine
• 600 ml vegetable stock
• 200 ml whipped cream
• salt and pepper
• 250 g minced meat, mixed
• 2 tbsp olive oil
• 1 garlic clove(s)
• 4 sprigs parsley, flat-leaf
• 40 g fried onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onion, quarter three red bell peppers, remove the seeds, and roughly dice all but one quarter. Briefly sauté the onion and bell pepper in olive oil in a pan. Finely chop the thyme and add it. Add the sweet (1 tsp) and hot (1/2 tsp) paprika and continue sautéing. Pour in the white wine and let it almost reduce. Pour in the vegetable stock and 200 ml of heavy cream, season with salt and pepper. Cover and cook over medium heat for 20 minutes. Brown the minced meat in a little olive oil. Finely chop the garlic and dice the remaining bell pepper. Add both to the mince and fry for about two minutes. Season with salt and pepper and add 1/2 tsp each of sweet and hot paprika. Pick 4 sprigs of flat-leaf parsley and finely chop the leaves. Now puree the soup in a blender (or with an immersion blender) until smooth. Season again with salt, pepper, and paprika. Mix the parsley and fried onions into the minced meat and serve with the soup. Additional preparation tips: For those who prefer a vegetarian diet, replace the minced meat with tofu or freshly toasted croutons.