John Myers
Ingredients for 2 servings:
- 5 large potatoes
- 2 bell peppers, red
- 1 small can of mushrooms
- 1 large onion(s)
- 1 garlic clove(s)
- 1 pack of tomatoes, pureed
- possibly tomato paste
- 1 bay leaf
- ½ tbsp vegetable broth, granulated
- Paprika powder, hot and sweet
- chili powder
- Salt
- olive oil
- Caraway seeds
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Slice the onion into rings, dice the potatoes and bell peppers into roughly equal-sized cubes, and press the garlic clove through a press. Sauté everything in olive oil and deglaze with the passata. Then add enough water so that everything floats nicely. Now add the quartered canned mushrooms and season with the granulated stock, plenty of paprika and chili powder, the bay leaf, and caraway seeds. Simmer until the potatoes are tender. Remove the bay leaf, season again with salt and paprika, and thicken with a little tomato paste if desired. I’ve also served this as a slightly thinner soup.
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