Meal soup of roasted pointed peppers

Preheat the oven to 220 ° C.

Place the peppers whole on the baking tray and roast them in the oven for about 30 minutes. Turn halfway.

Put the peppers in a plastic bag and close them well. Take the peppers out of the bag after 5 minutes and remove the black skins, stems and seeds.

Meanwhile, heat the oil in a large pan and stir-fry the stir-fry mix for 5 minutes. Add the peppers, the paprika, the bouillon tablets and the water and bring to the boil.

Turn down the heat and let it simmer for 5 minutes with the lid on the pan.

Puree the soup with the hand blender and if necessary season with salt and little pepper. Drain the sausages, add to the soup and warm for 3 minutes.

Serve the soup with a spoon of crème fraîche and a handful of vegetable chips.