Bell Pepper Puree Soup

You will need:
4 bell peppers,
1 onion,
1 clove of garlic
500 g of vegetable stock
200 ml cream
Pumpkin seeds,
30 g pitted olives

2 tbsp. tablespoons of olive oil,
Greens to taste.


Pepper free from seeds, cut into slices. Finely chop the onion and garlic. Fry all together in olive oil. Pour the vegetable stock and cook for 20 minutes. Put everything in a blender and bring to a consistency of mashed potatoes. Pour cream, heat, season with salt, and pepper to taste. Grind the seeds, olives, greens and sauté in oil. Add to soup.


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6 thoughts on “Bell Pepper Puree Soup”

      1. If you need a virtual taste tester, I’m available 😋. Your recipes and photography are excellent.

  1. Pingback: Squash (zucchini) spread with pumpkin - For Health

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