Paprika Cream Soup with Rice and Avocado

Ingredients

• 200 g Long grain rice
• 250 g tomatoes
• 250 g bell peppers
• 2 tbsp paprika paste
• 1 tbsp ketchup
• 100 ml Vegetable broth
• 370 g cooked bell peppers (1 jar)
• Salt
• Pepper
• 2 Avocados
• 1 tsp lemon juice
• 2 tbsp heavy cream
• 0.25 bunch basil

Instructions

1. 1.

   Cook the rice according to package instructions in plenty of salted water.

2. 2.

   Briefly blanch tomatoes and fresh bell peppers, peel, halve, and core them. Roughly chop the flesh and combine with paprika paste, ketchup, broth, and drained cooked bell peppers in a pot; bring to a boil over medium heat, let it simmer once, then blend finely. Season with salt and pepper.

3. 3.

   Halve the avocados, remove pits, cut into wedges, peel off skins. Dice the flesh and drizzle with lemon juice. Add cream to the soup and stir well, then add rice and arrange avocado pieces on top. Rinse basil, shake dry, pluck leaves, and garnish the soup with them.

4. 4.

   Serve hot and enjoy.