Spicy pepper soup

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• some ginger, fresh
• 1 chili pepper(s)
• 2 stalk(s) leeks
• 6 bell peppers, colored
• n. B. tomato(s), possibly
• 1 dash of lemon juice
• 1 shot of white wine
• 2 liters of vegetable broth or chicken broth
• e.g. potato(s)
• salt and pepper
• Paprika powder
• rosemary
• n. B. herbs, Italian
• a little cinnamon
• 1 shot of apple cider vinegar or white wine vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the onions, garlic, ginger, and chili; slice the leek into rings. Sauté everything in olive oil. Slice the bell peppers into thin strips and, if desired, dice the tomatoes. Add both, cover, and simmer for a while. Deglaze with lemon juice and a generous splash of white wine. Then add the stock and bring everything to a boil. Add the diced potatoes and simmer until the potatoes are cooked through. Finally, season with salt, pepper, paprika, rosemary, Italian herbs, a little cinnamon, and a splash of vinegar. You can, of course, add anything else you like to the soup. Finely chopped paprika sausages, for example, go well with frying.