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🍽️ Creamy Pepper Soup with Feta

145 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• 4 bell peppers (2 yellow and 2 red)
• 2 stalks celery
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• sea salt
• pepper (from the mill)
• balsamic vinegar
• 60 g feta
• parsley
• rosemary (for garnish)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the core.
3. 3. Dice the pepper flesh into small cubes.
4. 4. Wash the celery stalks.
5. 5. Remove the tough strings from the stalk.
6. 6. Slice the celery into thin rounds.
7. 7. Roughly chop the green celery leaves.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Dice the onion and garlic into small cubes.
11. 11. Heat oil in a pot.
12. 12. Add all the prepared vegetables to the pot.
13. 13. Sauté the vegetables briefly until fragrant.
14. 14. Deglaze the vegetables with the vegetable broth.
15. 15. Let the soup simmer for about 4 to 5 minutes.
16. 16. Check the cooking time: The vegetables should be soft but still have a bite.
17. 17. Season the soup with salt to taste.
18. 18. Season the soup with pepper to taste.
19. 19. Add a splash of wine vinegar.
20. 20. Add the fresh parsley leaves to the soup.
21. 21. Add the roughly chopped celery greens to the soup.
22. 22. Fill the hot soup into glasses.
23. 23. Crumble the feta cheese over the soup.
24. 24. Garnish the dish with a sprig of rosemary.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 12 g