Red and green bell pepper soup recipe

Red and Green Bell Pepper Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a vibrant and flavorful soup recipe? Look no further than this red and green bell pepper soup! Packed with the natural sweetness of roasted bell peppers, this soup is not only delicious but also visually appealing with its vibrant colors. It's a perfect way to showcase the flavors of summer and make use of the abundance of bell peppers. Whether you're a soup lover or simply looking for a healthy and comforting meal, this recipe is sure to impress.

Keywords: bell pepper, soup, recipe, vibrant, flavorful.

Red and green bell pepper soup recipe details

Red and green bell pepper soup recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

10	bell peppers, 5 red and 5 green, approx. 1,4kg
800 g	potatoes, waxy variety
1	onion
1 bunch(es)	spring onions
1 bunch(es)	lovage
120 g	butter
1 tbsp	mild paprika powder
4 tbsp	flour
3 l	vegetable stock
500 ml	single cream
	salt and pepper

Instructions

Set one red and green bell pepper aside for the garnish.

Dice the remaining red and green bell peppers and place them in separate bowls. Dice the potatoes and evenly divide into the two bowls. Dice the onion and place it in the bowl with the red bell peppers. Slice the spring onions in rings and add it together with the lovage to the green bell peppers.

Divide the butter into two saucepans, switch on the heat and sauté in one saucepan the red bell pepper mixture and in the other pan the green bell pepper mixture. Dust each with flour and the red bell peppers also with paprika powder. Deglaze the vegetables with 1.5 l vegetable stock each and add ¼ l single cream into each. Cover and simmer over low heat for 40 minutes, stirring occasionally.

Purée both soups with a hand blender until smooth and well combined and season to taste with salt and pepper.

Finely dice the reserved bell peppers.

To serve, first ladle some red soup into preheated soup plates, then carefully add some green soup and try not to mix the two. With a fork, finely draw lines of the green soup in the red one.

Garnish with the diced bell peppers and serve with bread.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
easy
Calories per portion:
n/a