John Myers
Ingredients for 2 servings:
- 3 bell peppers, yellow
- 1 vegetable onion(s)
- 500 ml vegetable stock
- 200 g crème fraîche with herbs
- cornstarch
- 2 tsp curry powder
- 2 tbsp parsley, chopped
- Sunflower oil
- Salt and pepper, freshly ground
- n. B. Pine nuts, roasted
- n. B. Spring onion(s), cut into fine rings
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
simple, quick, vegetarian
Finely chop the onion and sauté gently in hot oil until translucent. In the meantime, remove the stalks from the bell peppers, remove the seeds, and finely dice them. Once the onions are translucent, add the bell peppers and curry powder and fry briefly. Add the vegetable stock, bring to a boil, and simmer the soup for 10 minutes. Roughly puree with a hand blender, then stir in the crème fraîche and season with salt and pepper. Take a little of the soup, mix it with a little cornstarch, and mix this back into the rest of the soup. Bring the soup back to a boil briefly and stir in the parsley. Serve garnished with toasted pine nuts and/or finely sliced spring onions. Baguette goes well with it.
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