Red pepper soup

Preheat the oven to 220 ° C. Wash and dry the peppers and place them in a bowl.

Brush them around with some oil and let the skin of the peppers high in the oven dark brown colors.

Turn the peppers over as soon as the top is browned. Take them out of the oven and allow them to cool down so that the brown skin comes off automatically.

Cut the peppers into quarters and remove the sheets and seed lists.

Cut the flesh small and puree the main part. Cut the rest of the peppers into small cubes.

Heat the oil in a soup or high frying pan and fry the onion on low setting in about 5 minutes until golden brown.

Add the garlic and thyme and fruit for another minute.

Add the tomato paste, the paprika puree and the paprika pieces. Stir for a minute at low setting and add the stock.

Let the mixture simmer for another 5 minutes and if necessary, season with salt and pepper.