Preparation

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Ingredients (4 pers)

• 2 red bell peppers
• 1 onion
• 2 cloves of garlic
• 1 large carrot
• 2 tablespoons olive oil
• 2 teaspoons paprika powder
• 2 tomatoes
• 700 ml water (or more)
• 1 vegetable bouillon cube
• 125 ml cooking cream or heavy cream
• Salt and pepper to taste
• Parsley for garnish

Preparation

1. Cut the bell peppers into quarters, remove the seeds and seed membranes, and chop them into cubes. Peel the carrot and cut it into cubes as well. Finely chop the onion and garlic.
2. Heat the oil in a pan and sauté the onion and garlic. After about 5 minutes, add the chopped bell peppers and carrot. Cook for another 5-10 minutes.
3. Cut the tomatoes into quarters and add them to the vegetables. Add the paprika powder and cook for another 2 minutes.
4. Add the water and bring to a boil, then add the bouillon cube and stir well. Let the soup simmer for 10 minutes until the vegetables are tender.
5. Serve the soup and garnish with parsley and the remaining cream.