pepper soup

Ingredients for 4 servings:

• 2 red bell peppers
• 1 onion(s)
• 2 tomatoes
• 1 garlic clove(s)
• 2 tbsp oil
• 2 tbsp tomato paste
• Sugar
• ¾ liter vegetable broth
• 2 pinches of cinnamon
• 1 pinch of nutmeg, grated
• salt and pepper
• Paprika powder, sweet
• possibly crème fraîche or sour cream

Instructions

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

Cinnamon gives that certain something

Deseed and peel the peppers and tomatoes (using a vegetable peeler), and cut into pieces (you may want to set aside a few diced peppers for garnish). Peel and chop the onion and garlic. Heat the oil in a pan and fry the onions and garlic. Add the tomato paste and fry. Then add the chopped peppers and tomatoes and fry them as well. After a while (ideally before anything burns), deglaze with the vegetable stock. Season with salt, pepper, and paprika and simmer for about 20 minutes. When the vegetables are soft, remove the pan from the heat and purée the soup. Season carefully with salt, pepper, sugar, cinnamon, and nutmeg and let it stand for a few more minutes. Serve with a dollop of crème fraîche and some finely diced peppers, if desired.