Mediterranean bell pepper soup recipe

Mediterranean Bell Pepper Soup recipe

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Ingredients
1 kg | red bell pepper, diced |
1 kg | yellow bell pepper, diced |
1 | onion, chopped |
4 tbsp | olive oil |
salt and freshly ground black pepper | |
1 tsp | oregano, chopped |
800 ml | vegetable stock |
50 g | green olives, sliced |
cayenne pepper | |
2 tbsp | balsamic vinegar |
4 tsp | green pesto |
Instructions
In 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.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Mediterranean bell pepper soup recipe
Recipe type: xarchivex
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