Recipe Ingredient
- 1/4 cup olive oil
- 2 cups stock (vegetable or chicken)
- 1 small onion, chopped
- 4 large capsicum (preferably red, orange or yellow), seeded and diced
- 1 medium potato, peeled and diced
- 1 tsp salt
- 2 tbsp paprika
- freshly-ground black pepper
- sour cream
Instructions
- Heat the olive oil in a large saucepan. Add the onions and saute until they are tender. Add capsicum, potato, salt and paprika, and saute for a few minutes. Reduce heat, cover and let the vegetables simmer for about an hour, stirring occasionally. The capsicum should be really tender by then. Puree the cooked vegetables in a blender until smooth.
- Next, bring the stock to a simmer in a saucepan. Add in the pureed vegetables and stir until it´s all mixed in. To serve, top with freshly-ground black pepper and a dollop of sour cream. This soup can be served hot or cold.
