Soup is also easy to take with you for lunch.
Ingredients for 4 people
2 Red peppers
2 Yellow peppers
1 Red onion
1 Clove of garlic
Hands of basil
1 liter vegetable stock from an organic cube
Olive oil
Sea salt and pepper
Optional:150 grams of whole-wheat letter vermicelli
How to make the soup Poke a few holes in the peppers and place them on a baking tray in the oven. Roast at 200 degrees for about 25 minutes. Place in a plastic bag, tie up and leave to cool. Peel the skin off the peppers afterwards, that is now very easy.
Meanwhile, chop the onion and finely chop the garlic. Heat a dash of olive oil in a soup pot and add the onion and garlic. Fry for 3 minutes and then add the bell pepper. Fry for another 2 minutes and deglaze with the vegetable stock.
Let it simmer for 10 minutes, add the basil and puree with your immersion blender or blender until you have a nice smooth soup. If necessary, add the letter vermicelli and cook for a few more minutes.
This is a Claire van den Heuvel recipe for www.tijdvoorpaprika.nl.
