Vegetable Soup with White Beans

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 green bell pepper
• 2 onions
• 2 Garlic cloves
• 1 chili pepper
• 2 carrots
• 1 potato
• 200 g pumpkin flesh
• 2 tbsp olive oil
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• Salt
• Pepper
• 1.2 l Vegetable broth
• 275 g white beans (canned; drained weight)
• 1 handful coriander (5 g)
• 120 g feta cheese (45% fat in dry matter)
• 30 g purple tortilla chips

Instructions

1. 1.

   Halve all bell peppers, remove seeds, wash and roast the halves skin side up under the oven grill for about 10 minutes until the skin turns black. Place them in a bowl, cover and let rest for about 10 minutes. Then peel off the skin and cube the flesh; set aside one‑third of it.

2. 2.

   While the peppers are roasting, peel and chop onions and garlic. Cut the chili pepper lengthwise, remove seeds, wash and chop. Peel and cut carrots and potato, then dice them together with pumpkin flesh.

3. 3.

   Heat oil in a pot. Sauté the prepared vegetables for 5–6 minutes over medium heat. Season with coriander, cumin, salt, and pepper, then add broth. Simmer for about 20 minutes over medium heat. Add two‑thirds of the pepper cubes and simmer for another 5 minutes.

4. 4.

   Rinse beans and drain; add half to the soup and do not puree too finely. Taste again, stir in remaining beans, and warm for an additional 1–2 minutes. Wash and dry coriander.

5. 5.

   Serve the soup in bowls. Crumble feta, mix with remaining pepper cubes, and sprinkle on top. Garnish with coriander and crumble tortilla chips over the surface.