Mediterranean bell pepper soup recipe
Mediterranean Bell Pepper Soup recipeThis article was published by: Matthew
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|1 kg||red bell pepper, diced|
|1 kg||yellow bell pepper, diced|
|4 tbsp||olive oil|
|salt and freshly ground black pepper|
|1 tsp||oregano, chopped|
|800 ml||vegetable stock|
|50 g||green olives, sliced|
|2 tbsp||balsamic vinegar|
|4 tsp||green pesto|
InstructionsIn a saucepan heat the oil. Sauté the onions until lucent. Add the bell peppers and the oregano and cook stirring for some minutes. Pour in the stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Purée the soup. Season to taste with salt, pepper and cayenne pepper. Ladle the soup into 4 soup bowls. Drizzle a teaspoon of pesto over each soup and serve sprinkled with olives.
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Mediterranean bell pepper soup recipe
Recipe type: xarchivex
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