Paprika Soup with Pumpkin Seed Olive Mix and Parmesan Leaves

Ingredients

• 4 yellow bell peppers
• 1 garlic clove and onions each
• 2 tbsp olive oil
• 500 ml vegetable broth
• 200 ml heavy cream
• salt, pepper from the mill
• a few dashes of balsamic vinegar
• 40 g green pumpkin seeds
• 30 g pitted black olives
• 6 sprigs Thyme
• 80 g grated parmesan
• some olive oil

Instructions

1. 1.

   First, lightly coat a non-stick pan with olive oil for the parmesan leaves. Sprinkle 2 tsp parmesan in small piles and bake at high heat until golden brown. Remove briefly from heat, let cool slightly, then flip carefully and brown again to consume the parmesan.

2. 2.

   Quarter the bell peppers, clean, rinse, and peel. Cut into pieces. Peel and dice onions and garlic. Heat 1 tbsp olive oil in a large pot. Sauté paprika, onion, and garlic. Add broth. Cover and simmer for 20 minutes.

3. 3.

   Blend the paprika in the broth. Pour in cream, heat, and season with salt, pepper, and vinegar. Roughly chop pumpkin seeds. Cut olives small. Shake thyme dry, strip leaves from stems. Heat remaining olive oil, quickly sauté pumpkin seeds, olives, and thyme.

4. 4.

   Serve the soup topped with the pumpkin seed mix. Offer the parmesan leaves on the side.