Grilled bell pepper soup

1. preheat the oven to 200°C.

2. cut the peppers into quarters and lay them out on a baking sheet on baking paper.

3. Place in the oven and bake for 15 minutes until grilled.

4. chop the onions and dice the potatoes.

5. In a frying pan, heat the oil, throw in the onion and garlic. Stir-fry, then add the potato cubes and pour water or broth over them. Cook for 15 minutes.

6. Throw in the previously prepared peppers and milk. Bring to a boil.

7. remove from heat, blend to a cream and season.

8. serve with parsley.

*3 cups vegetable broth (homemade, not cube!) or water, 1 cup almond or coconut milk, salt and pepper to taste, freshly chopped parsley.

*6 servings