Filter
Reset
Sort ByRelevance
STACYSUBSCR
Wintery pepper soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the red pointed peppers into cubes.
-
Peel the potatoes and cut into cubes.
-
Heat three quarters of the olive oil in a soup pan and gently fry the pepper with garlic for 2-3 minutes.
-
Spoon two thirds of the paprika powder, Italian herbs, tomato paste and potato cubes and fry for another 1-2 minutes on a low heat.
-
Add the stock while stirring and bring everything to the boil while stirring. Let the soup cook gently for 10 minutes.
-
In the meantime, combine in a bowl of steak strips with the rest of the paprika powder, salt, freshly ground black pepper and the rest of the olive oil.
-
Heat a wok on high heat and stir fry the steak strips on high heat in 2-3 minutes brown. Puree the pepper soup with the hand blender until it is nicely smooth and bound.
-
Serve the pepper soup with the beef strips and parsley in the middle.
Blogs that might be interesting
-
15 minLunchzucchini, olive oil, Eggs, meat tomato, fresh parsley, Brown bread,fried zucchini with parsley eggs -
15 minLunchsnow peas, green asparagus tips, minima, olive oil, bunch onions, Cherry tomatoes, balsamic vinegar, coarsely ground black pepper, lamb's lettuce, spicy cheese,lamb's lettuce with spring vegetables -
15 minLunchsliced chestnut mushrooms, traditional olive oil, medium sized egg, vine tomatoes, Whole grain bread, raw ham, arugula,wholemeal bread with raw ham and mushroom omelet -
15 minLunchpetits plays, mesclun salad, chicken breast slice, fruit spread apricot, blue stilton 50 bluefin cheese, mild sprout,brunch bulb with chicken breast, blue veal cheese, jam and meslcun
Nutrition
355Calories
Fat26% DV17g
Protein0% DV0g
Carbs9% DV27g
Loved it