Paprika Soup with Pesto Rosso and Basil

Ingredients

• 1 onion
• 1 kg yellow bell peppers
• 1 Parsnip
• 1 tbsp Olive Oil
• 0.5 tsp turmeric powder
• 800 ml vegetable broth
• Salt
• Pepper
• 4 tsp Pesto Rosso
• basil (for garnish)

Instructions

1. 1.

   Peel and roughly dice the onion. Wash, halve, seed, and roughly dice the bell peppers.

2. 2.

   Peel and dice the parsnip.

3. 3.

   Sauté all in a large pot with hot olive oil. Sprinkle turmeric, deglaze with broth, and simmer for about 15 minutes.

4. 4.

   Blend the mixture, optionally strain through a sieve, and season with salt and pepper.

5. 5.

   Serve the soup on plates and garnish with tomato pesto and basil leaves.