How to make
This pepper soup is aromatic, healthy and very tasty.
Chop the leeks into thin circles and stew them in 2 2/3 tbsp (40 ml) of olive oil for 4-5 minutes.
Add the potatoes in pieces and fry them, then pour in 3 cups (650 ml) of water, season with salt and black pepper and boil for 20 minutes.
Slice the cleaned from the seeds and peeled roasted red peppers and add them to the potato soup, along with the chopped garlic cloves.
Boil everything together for another 3-4 minutes.
Add the raw red pepper at the end for a fresher taste, without boiling it. Add it in pieces, pour the remaining olive oil and blend it, until the cream soup becomes smooth.
Serve the warm pepper cream soup with tasty homemade bread and white cheese.
Enjoy your meal!
