Red pepper soup with minced meat

Ingredients for 4 servings:

• 3 bell peppers, red
• 2 onions
• 4 garlic cloves
• 2 large potatoes
• 400 g minced beef
• 125 ml white wine
• 600 ml vegetable stock
• 200 ml cream or cooking cream
• 150 g herb cream cheese
• 1 tbsp turmeric
• 2 tsp sweet paprika powder
• 2 tsp paprika powder, hot
• 8 thyme sprigs, fresh
• 2 pinches of sugar
• salt and pepper
• oil
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice one bell pepper. Finely dice two garlic cloves. Dice one onion. Fry the minced meat in oil until lightly browned and crumbly. Add the diced onion, bell pepper, and garlic and season with salt and pepper. Continue frying for 3 minutes, then remove from the heat. Roughly dice the remaining bell peppers, garlic cloves, and the second onion. Peel the potatoes and also roughly dice them. Fry everything together in oil and sauté for 2 minutes, stirring occasionally. Add the white wine and let it reduce almost completely. Add the vegetable stock, cream, turmeric, both types of paprika, and the thyme stalks. Season with salt and pepper. Bring to a boil and simmer in a covered pan over low heat for 20 minutes. Remove the thyme stalks, stir in the herb cheese, and puree everything with a hand mixer. Season again with salt, pepper, and sugar. Add the minced meat and bell pepper mixture and serve sprinkled with coarsely chopped parsley. Serve with baguette or ciabatta bread.