Print

Vegetable soup-puree with baked sweet pepper

Print Recipe

Ingredients

Scale
  • 2 potato medium size
  • 1–2 carrots
  • 1 onion
  • 2 sweet peppers
  • 5–6 sprigs of greenery
  • 1–2 tbsp vegetable oil
  • salt, ground black pepper, to taste

Instructions

  1. Preheat the oven to 190 C. wash the peppers, wipe dry, lightly grease with vegetable oil. Bake in ovenproof form or on the baking pan, covered with foil, for 25 minutes. Flip the peppers after 15 minutes and continue to bake the remaining time. Ready pepper cover tightly with foil or place in bag, tie and leave for 10-15 minutes. Then peel the skin off, remove seeds and small dice.
  2. In a saucepan bring to boil 3 cups of water, salt the. Potatoes and carrots cut small, add to boiling water and cook until tender.
  3. While vegetables cook, finely chop the onion and saut? until soft over medium heat in a small amount of vegetable oil.
  4. Add sliced peppers and fried onions in a pot with vegetables and preroute immersion blender until smooth. Return the pot to heat, bring to a boil, stirring constantly so that the flavors have merged. Add chopped greens and remove from heat. The density of the soup can be adjusted by adding a little boiling water.

Find it online: https://legenrecipes.com/recipe/vegetable-soup-puree-with-baked-sweet-pepper/