Wintery pepper soup

Name: wintery pepper soup
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon (olive oil; 3 red pointed pepper; 2 toe garlic; 1.5 tablespoon mild paprika; 1 tablespoon dried Italian herbs; 2 tablespoon tomato paste; 500 gram floury potatoes; 750 ml Beef broth; 300 gram steak strips natural; 2 tablespoon leaf parsley

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.