Paprika Potato Soup with Peanut Gremolata

Ingredients

• 450 g potatoes
• 500 g red bell peppers
• 1 red peppercorn pepper
• 1 Garlic clove
• 40 g Butter
• 3 tbsp Ajvar
• 1 l instant vegetable broth
• untreated lemons
• 100 g salted peanuts
• coriander
• parsley
• Turkish flatbread
• 2 tbsp olive oil
• Salt
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel, wash and roughly cube the potatoes. Quarter the bell peppers, rinse and roughly cube them. Clean the peppercorn pepper, rinse and finely chop with seeds. Peel the garlic and slice it thinly. Sauté the prepared ingredients in hot butter. Stir in Ajvar and pour in the broth. Cover and simmer for 25 minutes.

2. 2.

   For the peanut gremolata, peel a thin strip of lemon zest with a vegetable peeler and combine with peanuts and herbs in a blender; pulse until coarse.

3. 3.

   Slice the flatbread, drizzle with olive oil, sprinkle salt, place on parchment-lined baking sheet and roast under a preheated grill for 1-2 minutes until golden brown.

4. 4.

   Puree the soup with a hand blender. Season with salt and lemon juice. Serve topped with gremolata and toasted bread.