Do you like peppers? Then you will love our recipes for a delicious paprika soup. These are quick and easy to prepare.
Whether steamed, roasted, grilled or raw - peppers are delicious and also contain many he althy nutrients.
But what very few people know is that the pods can also be used to conjure up a delicious soup. It usually tastes fruity and spicy and is just right for everyone who likes it uncomplicated when cooking. After all, cooking a paprika soup is child’s play. These three delicious recipes prove it.
Recipe 1 - Quick Paprika Soup:
Ingredients:
- 500 g mixed peppers
- 1 large onion
- 2 finely chopped garlic cloves
- 500 ml crème fraîche
- 500 ml vegetable stock
- Olive Oil
- S alt and Pepper
- a little balsamic vinegar
Preparation:
First, peel and dice the peppers and onions. Then put everything together in a pot and fry in the olive oil for about five minutes. Already now you need to s alt the vegetables a little. Then you have to deglaze the whole thing with the vegetable broth. Now add the garlic. Now the soup has to simmer for about 20 to 30 minutes with the lid closed.
As soon as everything is cooked until soft, stir in the crème fraîche and puree the soup using the hand blender. Now all you have to do is heat them up again and season with s alt, pepper and balsamic vinegar.
Recipe 2 - Yellow Pepper Soup:
Ingredients:
- 500 g yellow peppers
- 450 ml vegetable stock
- 1 tablespoon olive oil
- 50 ml cream
- 1/2 tbsp curry powder
- 1 onion
- S alt and Pepper
- some crème fraîche
Preparation:
First peel the onion and cut into small strips. Then wash the peppers and cut into cubes. Then heat the oil and briefly sauté the onion and the diced peppers. Then dust everything with the curry powder and fill up with the cream and the vegetable broth. The soup then needs to cook for about 20 minutes.
Once the 20 minutes are up, you must puree the soup and press it through a sieve. To theFinally, season with s alt, pepper and, if desired, a little crème fraîche. Done!
Recipe No. 3 - Paprika Soup with Scampis:
Ingredients:
for the marinade:
- 4 ready-to-roast scampis
- 50 ml olive oil
- 1 clove of crushed garlic
- chopped herbs of your choice
for the soup:
- 50 g butter
- 350 g yellow/red peppers (chopped)
- 25 g spring onions (cut into small rings)
- 750 ml chicken broth
- 1 clove of minced garlic
- 1/4 finely chopped chilli
- 1 pinch of sugar
- 250 ml cream
- S alt and Pepper
Preparation:
First, carefully mix the ingredients for the marinade together so that you can marinate the scampi in it for at least an hour. In the meantime, for the soup, heat the butter and add the remaining ingredients except for the cream. Then let everything simmer until the pepper pieces have softened. Then add the cream and simmer for another ten minutes. Then you can puree the soup and season with s alt, pepper and sugar to taste.
When the soup is ready, put the marinated scampi in a pan and quickly fry them in the marinade oil. Then put on wooden skewers, arrange the soup and place the skewers on top.