Potato Broccoli Soup with Bell Pepper

Ingredients

• 500 g Potatoes
• 1 onion
• 250 g broccoli (cut into florets)
• 2 red bell peppers
• 1 tbsp butter
• 2 tsp spelt whole‑grain flour
• 1250 ml vegetable broth
• freshly grated nutmeg
• Salt
• Pepper
• 50 g whipping cream

Instructions

1. 1.

   Peel and dice the potatoes. Peel and chop the onion. Rinse the broccoli and let it drain well. Clean, halve, seed, and cut the bell peppers into small pieces.

2. 2.

   Heat butter in a pot and sauté the onion briefly, then add the potatoes and continue to sauté. Sprinkle with flour, stir, and keep sautéing until lightly browned. Add vegetable broth, bring to a boil, then simmer on medium heat for 25 minutes covered.

3. 3.

   After about 10 minutes of cooking, add the bell peppers. After another 10 minutes, add the broccoli florets. When they are tender yet still firm, remove the pot from the heat. Stir in the cream, season with nutmeg, salt, and pepper to taste.