Paprika Cream Soup with Avocado

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 50 ml dry vermouth (e.g., Noilly Prat)
• 600 ml vegetable stock (1 glass)
• 250 ml cooking cream
• lime juice
• Salt
• Pepper
• 1 Avocado

Instructions

1. 1.

   Quarter the bell peppers, clean, rinse and dice them. Peel and dice onions and garlic.

2. 2.

   Heat olive oil in a pot. Sauté onions and garlic until golden yellow. Add thyme and sauté briefly. Deglaze with vermouth. Add bell peppers, vegetable stock and cooking cream. Cover and simmer for about 10 minutes. Season with lime juice, salt and pepper to taste.