Roasted bell pepper soup

DinnerVegetarianCookingVeganGluten-freeNo eggsLactose-freeSoup

Roasted bell pepper soup - the creamy taste of summer in one bowl.

Ingredients

vegetable broth	1.5 cup
onions	1 piece
carrots	1 piece
red bell pepper	2 piece
ground sweet paprika	1 dash
parsley root	0.5 piece
dried chili peppers	1 dash
chives	1 tablespoon
salt	1 dash
sun-dried tomato	1 piece

Preparation process

1. cut the peppers along with the onion into 4 parts (remove the seed nests beforehand).

2. put the vegetables into a dish lined with baking paper and bake approx. 40 minutes in an oven preheated to 180 degrees C.

3. peel the rest of the vegetables, cut into cubes. Pour the broth into the pot, add the vegetables and sun-dried tomato.

4. season with salt and cook.

5. remove the skin from the roasted peppers. When the vegetables are soft, add the onions and peppers to the soup. Season.

6.Blend the whole thing. Pour the soup onto a plate or into a bowl. Sprinkle with chives.

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