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🍽️ Pepper Tomato Soup with Juniper Cream

224 kcal · 30 min · 4 servings

Ingredients

• 3 red bell peppers
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 400 g strained tomatoes (can)
• 600 ml tomato juice
• 100 ml dry white wine
• 2 bay leaves
• 1 tbsp paprika powder (sweet)
• 1 tsp sugar
• salt
• pepper (freshly ground)
• nutmeg (freshly ground)
• 100 ml whipping cream
• 1 tbsp juniper berries

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the core and seeds.
3. 3. Cut the peppers into large chunks.
4. 4. Peel the onion.
5. 5. Peel the garlic.
6. 6. Finely chop the onion and garlic.
7. 7. Heat olive oil in a pot.
8. 8. Sauté the chopped vegetables in the hot oil.
9. 9. Add the pepper chunks.
10. 10. Fry the peppers briefly.
11. 11. Deglaze the vegetables with pureed tomatoes.
12. 12. Add the tomato juice.
13. 13. Add the wine.
14. 14. Add the bay leaves to the soup.
15. 15. Let the soup simmer for about 10 minutes.
16. 16. Season the soup with paprika powder.
17. 17. Add some sugar.
18. 18. Season with salt.
19. 19. Season with pepper.
20. 20. Season with nutmeg.
21. 21. Whip the cream in a bowl.
22. 22. Whip the cream until it is half-stiff.
23. 23. Coarsely crush the juniper berries.
24. 24. Serve the finished soup on plates.
25. 25. Add a dollop of cream to the soup.
26. 26. Garnish the soup with the juniper berries.

Nutrition per serving

• kcal: 224
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 16 g