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Marya “Marta” Krause
Meal soup of roasted pointed peppers
Soup of peppers, cocktail sausages, vegetable chips and soup vegetables.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Place the peppers whole on the baking tray and roast them in the oven for about 30 minutes. Turn halfway.
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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.
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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.
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Turn down the heat and let it simmer for 5 minutes with the lid on the pan.
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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.
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Serve the soup with a spoon of crème fraîche and a handful of vegetable chips.
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Nutrition
465Calories
Sodium0% DV1.560mg
Fat51% DV33g
Protein18% DV9g
Carbs10% DV29g
Fiber32% DV8g
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