Ingredients
- 200 g floury potatoes
- 1 onion
- 600 g yellow bell peppers
- 500 ml vegetable broth
- salt, pepper
- sugar
- 5 stalks basil
- 5 tbs olive oil
Preparation
1. Peel and finely dice the potatoes, peel and finely cut the onion. Clean the bell peppers, peel the skin with a peeler, finely cut the bell peppers.
2. Put the potatoes and peppers dripping wet in the pot, spread the onion over top. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
3. Finely puree the soup and gradually add the broth. Season to taste with salt, pepper and a pinch of sugar.
4. Coarsely chop up the basil leaves and finely puree them with the olive oil. Season with some salt.
5. Put the soup in bowls and drizzle with the basil oil.
Tip
- It also tastes delicious if you mix the basil oil with some grated Parmesan and spread it on toasted white bread.
- If children are also eating, you can draw a smiley face on the soup with the basil oil.
- Peeling the bell peppers gives the soup a milder taste and it can be pureed more finely.
This recipe has been tested and approved by AMC.
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