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STACYSUBSCR
Wintery pepper soup
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Ingredients
Directions
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Cut the red pointed peppers into cubes.
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Peel the potatoes and cut into cubes.
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Heat three quarters of the olive oil in a soup pan and gently fry the pepper with garlic for 2-3 minutes.
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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.
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Add the stock while stirring and bring everything to the boil while stirring. Let the soup cook gently for 10 minutes.
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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.
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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.
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Serve the pepper soup with the beef strips and parsley in the middle.
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Nutrition
355Calories
Fat26% DV17g
Protein0% DV0g
Carbs9% DV27g
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