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🍲 Creamy Paprika Polenta Soup

227 kcal · 30 min · 4 servings

Ingredients

• 600 g yellow bell peppers (3 yellow bell peppers)
• 500 ml classic vegetable broth
• 50 g cornmeal
• 1 sprig rosemary
• 100 g onions (2 onions)
• 1 clove garlic
• 2 tsp olive oil
• 100 g feta cheese (9 % fat absolute)
• 2 stems basil
• salt
• pepper
• paprika powder (rose spicy)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and the white pith.
4. 4. Cut the pepper flesh into thin strips.
5. 5. Bring the vegetable broth to a boil in a pot.
6. 6. Stir the cornmeal into the boiling broth while whisking constantly.
7. 7. Add the rosemary sprig and half of the pepper strips to the soup.
8. 8. Let the soup come back to a boil.
9. 9. Reduce the heat to low.
10. 10. Cover the pot.
11. 11. Simmer the soup for about 12 minutes.
12. 12. Stir the soup occasionally during the cooking time.
13. 13. Peel the onions in the meantime.
14. 14. Peel the garlic cloves.
15. 15. Dice the onions into small cubes.
16. 16. Slice the garlic into thin pieces.
17. 17. Heat the olive oil in a separate frying pan.
18. 18. Add the remaining pepper strips to the pan.
19. 19. Add the diced onions to the peppers.
20. 20. Add the sliced garlic.
21. 21. Cover the frying pan.
22. 22. Sauté the vegetables on low heat for about 8 minutes.
23. 23. Remove the rosemary sprig from the soup and discard it.
24. 24. Puree the soup until smooth using a hand blender.
25. 25. Season the soup with salt to taste.
26. 26. Season the soup with black pepper to taste.
27. 27. Season the soup with paprika powder to taste.
28. 28. Lightly salt the sautéed pepper strips.
29. 29. Lightly pepper the sautéed pepper strips.
30. 30. Crumble the feta cheese into small pieces using a fork.
31. 31. Wash the basil leaves thoroughly.
32. 32. Shake the basil leaves dry.
33. 33. Pluck the basil leaves off the stems.
34. 34. Chop large basil leaves roughly.
35. 35. Pour the finished soup into the serving bowls.
36. 36. Distribute the sautéed pepper strips over the soup.
37. 37. Sprinkle the basil leaves over the soup.
38. 38. Sprinkle the crumbled feta cheese over the soup.

Nutrition per serving

• kcal: 227
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 29 g