Bell pepper soup
Description
The recipe won't take much time. Bell pepper soup is an excellent dish that will enhance any table. This recipe serves 3–5 portions. Children especially enjoy this soup for its color and taste. Despite its original appearance, the soup is also light—perfect for summer, autumn, and spring. Good luck! Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients we need.
- 2
Step 2
Pepper, brushed with olive oil, place in a preheated oven at 180 degrees for 15 minutes. Then remove and transfer to a dish to let it cool.
- 3
Step 3
Then the skin should be removed from the pepper, and the core with seeds should be removed.
- 4
Step 4
Grind the pepper flesh using a blender or mash it until the pepper turns into a puree.
- 5
Step 5
Finely chop the onion, and grate the carrot on a fine grater.
- 6
Step 6
Pour olive oil into a saucepan and sauté onion and carrot until golden brown.
- 7
Step 7
Then pour in 500 ml of water and add coriander. Bring to a boil.
- 8
Step 8
Cut the processed cheese into small cubes.
- 9
Step 9
Then pour 200 ml of milk into an enameled saucepan, add the cheese, and place over medium heat (do not bring to a boil!). Cook for about 10 minutes, stirring constantly, until the cheese is completely dissolved.
- 10
Step 10
Then add the yellow pepper purée to the milk with cheese and bring to a boil.
- 11
Step 11
And the final step. Now add the milk mixture to the pot. Bring to a boil once more, season with salt and pepper. Done!