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🍽️ Creamy Pepper Soup with Sour Cream and Pesto

312 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• 1 red chili pepper
• 1 clove garlic
• 2 tbsp butter
• 600 ml vegetable broth
• 200 g sour cream
• salt
• cayenne pepper
• 2 tbsp pine nuts
• 2 sprigs basil
• 1 tbsp grated parmesan
• 3 tbsp olive oil

Instructions

1. 1. Thoroughly wash the bell peppers and the chili pepper.
2. 2. Remove the seeds and the white pith from the peppers.
3. 3. Dice the deseeded peppers into small cubes.
4. 4. Peel the garlic cloves.
5. 5. Slice the garlic into thin pieces.
6. 6. Heat butter in a pot.
7. 7. Add the diced bell peppers, chili pepper, and garlic to the hot butter.
8. 8. Sauté the vegetables over medium heat until they are soft.
9. 9. Pour the vegetable broth over the vegetables.
10. 10. Let the soup simmer on low heat for about 10 minutes.
11. 11. Strain the soup through a fine mesh sieve into a clean pot.
12. 12. Set aside two tablespoons of sour cream.
13. 13. Whisk the remaining sour cream until frothy and mix it into the strained soup.
14. 14. Season the soup with salt and cayenne pepper to taste.
15. 15. Heat a non-stick pan without any fat.
16. 16. Toast the pine nuts in the pan until golden brown.
17. 17. Set aside one tablespoon of the toasted pine nuts.
18. 18. Pluck the fresh basil leaves from the stems.
19. 19. Place the remaining pine nuts and the basil leaves into a mortar.
20. 20. Crush the ingredients in the mortar until coarsely ground.
21. 21. Stir the grated Parmesan cheese into the crushed mixture.
22. 22. Add some oil and stir until a paste forms.
23. 23. Finally season the pesto with salt.
24. 24. Divide the hot soup among small bowls or cups.
25. 25. Add a dollop of the reserved sour cream to each portion.
26. 26. Spoon some pesto onto the soup.
27. 27. Sprinkle the remaining toasted pine nuts over the soup.
28. 28. Serve the soup immediately.

Nutrition per serving

• kcal: 312
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 9 g