Paprika Soup

Ingredients

• 3 red bell peppers (200 g each)
• 1 Garlic clove
• 2 tbsp olive oil
• 1 onion
• 1 carrot (100 g)
• 1 tsp Sweet paprika powder
• 1 tbsp Tomato Paste
• 400 ml Vegetable broth
• 50 ml heavy cream
• Salt
• Pepper
• 1 box watercress
• 1 tbsp sour cream (20 g)
• 2 slices whole‑grain bread

Instructions

1. 1.

   Clean, wash, and halve the bell peppers. Peel the garlic. Mix both with 1 tbsp olive oil. Spread the peppers and garlic on a baking sheet lined with parchment paper. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes until soft.

2. 2.

   Meanwhile, peel and finely chop the onion. Peel, wash, and finely dice the carrot. Heat the remaining oil in a pan and sauté the carrot, onion, paprika powder, and tomato paste over medium heat for about 5 minutes. Deglaze with vegetable broth and simmer on low heat until tender. Stir in the cream.

3. 3.

   Blend the roasted peppers with the remaining ingredients in a stand mixer until smooth. Season the soup with salt and pepper. Cut fresh watercress from the garden bed, wash it, and shake off excess moisture.

4. 4.

   Serve the paprika soup in bowls, garnish each with a handful of watercress and a teaspoon of sour cream. Offer one slice of bread alongside each bowl.