Red pepper cream soup with rice

Ingredients for 2 servings:

• Salt
• 50 g rice (long grain)
• 1 small onion(s)
• 1 potato(s), floury
• 1 large red bell pepper(s), approx. 300 g
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 375 ml vegetable broth
• 2 tbsp sour cream
• pepper
• Paprika powder, sweet

Instructions

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

Bring 1/4 liter of lightly salted water to a boil in a saucepan and simmer the rice for about 20 minutes until al dente. Meanwhile, peel the onion and finely dice it. Peel the potato and cut it into 1 cm cubes. Quarter, trim, and wash the bell pepper. Cut the quarters into small cubes. Heat the olive oil, add the diced onion, potato, and bell pepper, and sauté for 3 minutes, stirring. Mix the tomato paste into the vegetables and sauté briefly. Pour in the vegetable stock and bring to a boil. Cook the vegetables in a covered saucepan over medium heat for 15 minutes. Remove 2 tablespoons of the vegetables and set aside. Finely purée the remaining vegetables with the stock and pass through a sieve. Bring the soup back to a boil, stir in the sour cream, and simmer for another 5 minutes. Season to taste with salt, pepper, and paprika. Drain the rice, let it drain briefly, and stir it into the soup. Divide between two warmed plates and place the reserved vegetables on top.