Spicy red vegetable soup

Ingredients for 4 servings:

• 1 kg potatoes
• 4 bell peppers
• 5 tomatoes
• 5 stalks celery
• 2 large onions
• 2 cloves garlic
• 2 parsley roots
• 3 m.-large carrot(s)
• 2 small chili peppers, dried
• 4 tbsp tomato paste
• 2 tbsp paprika powder, sweet
• 2 tbsp oregano, freeze-dried
• 2 tbsp basil, freeze-dried
• salt and pepper
• olive oil
• 1 pinch(s) of sugar
• 1 ½ liters of water

Instructions

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

Pepper and tomato soup

Wash, peel, and dice all the vegetables and potatoes. First, sauté the onion and garlic in olive oil, then the carrots, parsley root, and celery. Then add the bell peppers and chili peppers (finely chopped) to the pot and sauté them. Add the potatoes to the pot and sauté them. Now add the paprika and tomato paste to the pot and sauté briefly, being careful not to burn the paprika. Then add about 1 liter of water and season with salt. Simmer for 15 minutes. Meanwhile, chop the tomatoes and add them to the pot. You can peel the tomatoes, but it’s not necessary. Bring to a boil briefly. Top up the water if necessary. Season with oregano, basil, and pepper. Add a pinch of sugar. Season with salt if desired. I made this soup “off the cuff,” so you can vary the ingredients. It tastes even better the next day.