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🍲 Creamy Paprika Chili Soup

200 kcal · 30 min · 4 servings

Ingredients

• 6 bell peppers (red and yellow)
• 1 red chili pepper
• 1 garlic clove
• 2 tbsp olive oil
• 600 ml vegetable broth
• 200 g sour cream
• salt
• 1 dash lemon juice
• pepper

Instructions

1. 1. Thoroughly wash the bell peppers and the chili pepper.
2. 2. Remove the seeds and cut the vegetables into small cubes.
3. 3. Peel the garlic and slice it into thin pieces.
4. 4. Heat one tablespoon of oil in a pot.
5. 5. Add the paprika, chili, and garlic vegetables to the pot.
6. 6. Sauté the ingredients for one to two minutes.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Let the soup simmer on low heat for ten to fifteen minutes.
9. 9. Then puree the soup through a fine sieve.
10. 10. Adjust the consistency with a little more broth if it is too thick.
11. 11. Stir the sour cream into the warm soup.
12. 12. Do not let the soup boil again after stirring in the cream.
13. 13. Finally, season the soup with salt, lemon juice, and pepper.
14. 14. Divide the finished soup onto small plates.
15. 15. Drizzle the remaining oil over the soup.
16. 16. Serve the soup with toasted bread as desired.

Nutrition per serving

• kcal: 200
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 11 g