Spicy pepper soup

Ingredients for 1 servings:

• 1 small onion(s)
• 1 bell pepper(s), red
• 1 tsp butter
• 150 ml vegetable stock, instant
• 100 ml cream
• 1 small potato(s)
• 1 tsp olive oil
• Salt
• pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onion. Rinse, trim, deseed, and slice the bell pepper. Melt the butter and sauté the diced onion and bell pepper in it. Deglaze with stock and bring to a boil briefly. Pour in 50 ml of cream and simmer for 15 minutes. Meanwhile, peel, wash, and finely dice the potatoes. Heat the olive oil in a pan and fry the potato cubes for 5-10 minutes, turning occasionally. Season with salt. Whip the remaining cream until stiff. Purée the soup with a hand blender and season with salt, pepper, and cayenne pepper. Ladle the bell pepper soup into a bowl, dollop the semi-whipped cream on top to create a decorative layer, and serve sprinkled with the potato cubes and basil.