Potato and pepper soup

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 1 red bell pepper
• ½ liter vegetable broth
• 5 mushrooms
• 1 pinch of turmeric
• salt and pepper
• some butter
• some cream
• some parsley, flat-leaf

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with fried mushrooms

Peel the potatoes and cut into small cubes. Halve the bell peppers, remove the inner skins and seeds, peel, and cut into small pieces. Add the potatoes and bell peppers to the vegetable stock, season with salt, pepper, nutmeg, and a pinch of turmeric, and cook until soft. In the meantime, slice the mushrooms and fry them in a non-stick pan until crispy. You can also add a little pepper if you like. Once the potatoes and bell peppers are soft, puree them with an immersion blender until smooth. Add a little more seasoning or flavor to taste, if desired, and round off the soup with a dash of cream. Ladle the soup into two bowls and top with the sautéed mushrooms. Sprinkle with a few parsley leaves, if desired, and serve.