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🍽️ Creamy Green Pepper Soup with Honey-Roasted Figs

193 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 125 g floury potatoes (1 floury potato)
• 2 tbsp olive oil
• 1.5 tbsp pickled green pepper
• 2 tbsp fennel tea
• 600 ml classic vegetable broth
• 4 figs
• 1 tsp honey
• 1 tbsp dry sherry
• salt
• pepper
• 5 stalks chives
• 125 ml soy cream

Instructions

1. 1. Peel the onion.
2. 2. Cut the peeled onion into thin strips.
3. 3. Wash the potato thoroughly.
4. 4. Peel the washed potato.
5. 5. Cut the peeled potato into small cubes.
6. 6. Heat one tablespoon of olive oil in a pot.
7. 7. Add the onion strips and potato cubes to the hot oil.
8. 8. Sauté the vegetables over medium heat until they are pale and soft.
9. 9. Add the green pepper to the pot.
10. 10. Stir the fennel tea into the vegetables.
11. 11. Let the mixture reduce until the liquid has almost completely evaporated.
12. 12. Add the vegetable broth to the pot.
13. 13. Let the soup simmer over medium heat for 20 minutes.
14. 14. Rinse the figs under running water.
15. 15. Cut off the hard tips from the figs.
16. 16. Cut a cross pattern into the top of each fig.
17. 17. Gently press the scored figs flat.
18. 18. Place the figs in a baking dish.
19. 19. Whisk the remaining olive oil with the honey and sherry in a small bowl.
20. 20. Pour the honey-oil mixture evenly over the figs.
21. 21. Season the figs with a pinch of salt and black pepper.
22. 22. Preheat the oven to 200 degrees Celsius (convection: 180 degrees, gas: setting 3).
23. 23. Bake the figs in the preheated oven for 12 to 15 minutes.
24. 24. Wash the chives under cold water.
25. 25. Shake the chives dry.
26. 26. Cut the chives into fine rings.
27. 27. Puree the potatoes and vegetables in the broth finely using a hand blender.
28. 28. Stir the soy cream into the pureed soup.
29. 29. Let the soup come to a brief boil.
30. 30. Strain the soup through a fine sieve into a clean pot.
31. 31. Season the strained soup to taste with salt.
32. 32. Take four pre-warmed soup bowls.
33. 33. Place a portion of the baked figs into each bowl.
34. 34. Distribute the hot soup evenly over the figs.
35. 35. Sprinkle each bowl with the prepared chive rings.

Nutrition per serving

• kcal: 193
• Protein: 3 g · Fett/Fat: 13 g · Carbs: 15 g