In this recipe, I'll show you how to make baked pepper soup. After baking, the taste of the bell pepper is revealed in a completely different way.
If desired, you can add a celery stalk to the frying, and use Italian herbs instead of cumin. Choose the consistency of the soup to your taste, it is permissible to add more liquid after grinding. For satiety, you can add potatoes to the soup. The soup has a rich complex taste, which is successfully set off with spices. The recipe is simple, but the dish is delicious!
Purpose: For lunch
Main ingredient: Vegetables / Bulgarian pepper
Diet: Lean dishes / Vegan dishes
- Bulgarian pepper - 2 Pieces
- Onions - 1/2 Pieces
- Carrots - 1/2 Piece
- Cumin - To taste
- Salt - To taste
- Black Pepper - To taste
- Bay leaf - 1 piece
- Mushroom Broth - To taste (or water)
How to make Baked Pepper Soup
Prepare all ingredients. Put the peppers in the oven for 15 minutes at 220 degrees. Then turn over and bake on the other side for another 15 minutes. Finished peppers should be soft and slightly burnt in appearance. Cover the baking dish with foil and let sit for 10 minutes. Then peel off the peppers, remove the tails and seeds. Cut into large slices. Cut the onions and carrots into medium sized cubes. Fry them in a saucepan over medium heat until soft. Add the peppers, cumin, and bay leaves to the saucepan. Pour in the mushroom broth so that the liquid only slightly covers the vegetables. Cook the soup for 5 minutes.