Allergy Information: soy (can be left out)
Prep time: 60 min (incl. 30 min roasting paprika) | Cook time: 20 minutes
My favourite kind of vegetable is red, fresh and sweet and goes well in so, so many dishes. I’m talking red paprika. A seductive veggie, high in vitamin C and beta carotene. The good thing about this recipe is that it doesn’t contain the paprika’s skin, which is known to trouble people with IBS. Nope, we’re going for a happy tummy here, and this recipe serves it well! Combine this soup with scallops for a fancy touch, or serve it with freshly baked bread, homemade aioli and olives. Here’s your holiday on a plate.
- 4 red paprika’s
- 2 cloves of garlic
- 1 red onion
- 0,5 litres of vegetable or chicken bouillon
- 2 tbsp. balsamic vinegar
- 1 tbsp. soy or rice cooking cream
Pre-heat the oven at 190 ‘C and cover a large oven rack with baking paper. Put the paprika’s on top and place in the oven for about 30 minutes, until the skin goes black and starts to let go. In the meantime, prepare 0,5 liter of bouillon. If the paprika’s have gone black, get them out of the oven and peel off the skin. Try not to miss anything, if they’ve done well in the oven it should be easy. Remove the seeds and cut them into small pieces. In a medium-big soup pan, fry the chopped onion with 2 minced cloves of garlic on medium fire for about 2 minutes. Add the roasted paprika and fire it up for about 5 minutes, stirring regularly. Cool it down with 2 tablespoons of balsamic vinegar and leave on medium heat for 5 minutes. Add the bouillon and bring up to a boiling point and leave for about 10 minutes. Add a tablespoon of rice/soy cream to get it a little more creamy. Then mix the whole thing with a blender, as it’s turning into the sweetest soup you’ve ever tested. The soup should be mouth-watering sweet and soft. Enjoy!