Red Pepper Soup Recipe


  • 6 red bell peppers
  • 1 carrot
  • 1 potato
  • 1 small onion
  • 2 cloves of garlic
  • 3 cups chicken stock
  • 3 tablespoons of grape vinegar
  • 1 tablespoon of butter – 1 tablespoon of olive oil
  • salt-pepper

For the above:

  • Strained Yogurt
  • Grated Cheddar Cheese

Preparation Of

Roast the peppers as you wish (in the oven, on the fire, on the grill or on the barbecue). Peel the skins and remove the seeds. Chop into chunks and leave. For easy peeling of roasted vegetables, leave them for 10 minutes in a hot paper bag or in a covered bowl. The skins will peel off very easily. Never rinse the roasted peppers (also for other roasted vegetables). Heat the pan on medium heat and add olive oil to it. Add the onions and garlic and cook, stirring, until translucent. Add the vinegar. The vinegar will keep the soup from getting too sweet. Then add the carrots, potatoes and peppers, sauté together for a few minutes, add the chicken stock, close the lid and cook on low heat. When the vegetables are soft, add salt and pepper, turn off the heat and mix with a hand mixer until it reaches a smooth consistency. Put a spoonful of cheese at the bottom of the bowls and add the soup on top. You can optionally add strained yogurt on it.

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