🍲 Creamy Paprika Soup with Toasted Almonds

Name: Creamy Paprika Soup with Toasted Almonds
Total time: 30 min
Yield: 4 servings
Ingredients: pepper, red 2 pcs.; celery stalks 2 pcs.; onions, yellow 1 pc.; garlic cloves 1 pc.; olive oil 1 tbsp.; paprika, sweet 1 tsp.; tomatoes, chopped 400 g; vegetable broth 350 ml; sea salt pinch; pepper, black ground pinch; almonds, sliced 50 g; sugar 1 tsp.; soy sauce 1 tbsp.; balsamic vinegar, light 1 tsp.

164 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

pepper, red 2 pcs.
celery stalks 2 pcs.
onions, yellow 1 pc.
garlic cloves 1 pc.
olive oil 1 tbsp.
paprika, sweet 1 tsp.
tomatoes, chopped 400 g
vegetable broth 350 ml
sea salt pinch
pepper, black ground pinch
almonds, sliced 50 g
sugar 1 tsp.
soy sauce 1 tbsp.
balsamic vinegar, light 1 tsp.

Instructions

1. Preheat the oven to 200 degrees Celsius using the grill function or top heat.
2. Thoroughly rinse the peppers under running water.
3. Cut the peppers into quarters and remove the core along with the white membranes.
4. Line a baking tray with baking paper.
5. Place the pepper quarters on the tray with the skin side facing up.
6. Roast the peppers under the hot grill for about 8 minutes.
7. Wait until the skin has browned black in some spots.
8. Cover the hot peppers with a damp kitchen towel.
9. Let the peppers rest for about 5 minutes.
10. Peel the charred skin off the peppers.
11. Roughly chop the peeled peppers.
12. Wash the celery stalks thoroughly.
13. Set aside the green leaves of the celery.
14. Slice the celery into thin rounds.
15. Peel the onion and the garlic.
16. Dice the onion and garlic finely.
17. Heat oil in a pot over medium heat.
18. Add the onions, garlic, and celery to the pot.
19. Sauté the vegetables for about 3 to 4 minutes.
20. Dust the vegetables with paprika powder.
21. Add the chopped peppers to the pot.
22. Add the tomatoes along with their juice.
23. Pour the broth into the soup.
24. Season the soup with salt and pepper.
25. Bring the soup to a boil.
26. Let the soup simmer for about 15 minutes.
27. Heat a frying pan without adding extra fat.
28. Toast the sliced almonds in the pan for about 2 minutes.
29. Finely chop the reserved celery greens.
30. Puree the finished soup until creamy.
31. Adjust the seasoning of the soup with salt, pepper, sugar, soy sauce, and balsamic vinegar.
32. Garnish the soup with the toasted almond slices.
33. Sprinkle the chopped celery greens over the soup.
34. Serve the soup hot.

Nutrition per serving

kcal: 164
Protein: 5 g · Fett/Fat: 10 g · Carbs: 15 g