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🍽️ Hearty Pepper Soup with Chorizo Spaetzle

328 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 floury potato
• 1 shallot
• 1 clove of garlic
• 1 piece ginger (approx. 2 cm)
• 2 tbsp vegetable oil
• 1 pinch paprika powder (sweet)
• 1 pinch curry powder
• 1 sprig rosemary
• 800 ml vegetable broth
• 1 sheet puff pastry (approx. 25 g)
• 60 g chorizo (sliced)
• fat (for frying)
• 80 ml whipping cream
• salt
• cayenne pepper
• 150 ml milk
• 1 pinch ground ginger

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half.
3. 3. Remove the seeds and the white membranes.
4. 4. Dice the pepper into small cubes.
5. 5. Peel the potato.
6. 6. Wash the peeled potato.
7. 7. Dice the potato into small cubes as well.
8. 8. Peel the shallot.
9. 9. Peel the ginger.
10. 10. Peel the garlic clove.
11. 11. Finely chop the shallot, ginger, and garlic.
12. 12. Heat some oil in a pot.
13. 13. Sauté the chopped vegetables briefly in the hot oil.
14. 14. Wait until the vegetables are soft and translucent.
15. 15. Add the pepper cubes to the pot.
16. 16. Add the potato cubes to the pot.
17. 17. Add the curry powder.
18. 18. Wash the rosemary sprig.
19. 19. Add the washed rosemary sprig to the pot.
20. 20. Fry everything briefly together.
21. 21. Deglaze everything with the vegetable broth.
22. 22. Place a lid on the pot.
23. 23. Let the soup simmer gently for about 20 minutes.
24. 24. Let the strudel dough thaw for 10 minutes.
25. 25. Place the chorizo sausages on the dough.
26. 26. Roll out the dough thinly with a rolling pin.
27. 27. Cut the dough into 4 strips or elongated triangles.
28. 28. Heat plenty of oil in a pan.
29. 29. Fry the dough pieces in the hot oil.
30. 30. Fry them until they are golden yellow.
31. 31. Remove the dough pieces from the oil.
32. 32. Place them on kitchen paper.
33. 33. Let them drain.
34. 34. Remove the rosemary sprig from the soup.
35. 35. Stir the cream into the soup.
36. 36. Puree the soup finely smooth with an immersion blender.
37. 37. Season the soup with salt to taste.
38. 38. Season the soup with cayenne pepper to taste.
39. 39. Mix the milk with the ginger powder.
40. 40. Froth the mixture up with a mixer.
41. 41. Fill the soup into nice glasses.
42. 42. Add a spoonful of milk foam on top of the soup.
43. 43. Serve the soup together with the chorizo dough pieces.

Nutrition per serving

• kcal: 328
• Protein: 8 g · Fett/Fat: 26 g · Carbs: 16 g