Tonight, I opted for a light dinner and this colorful soup seemed just right. I loved it! The combination of flavors is great and the soup is easy to prepare. This recipe is definitely a keeper.
Six months ago: Roasted Fingerling Potatoes with Carrots and Broccoli
1 red bell pepper, cut into 2 cm x 5 mm pieces
1 green bell pepper, cut into 2 cm x 5 mm pieces
1 yellow bell pepper, cut into 2 cm x 5 mm pieces
1 orange bell pepper, cut into 2 cm x 5 mm pieces
1 medium onion, chopped
2 tsp minced garlic
1 tsp dried crushed rosemary
1 tbsp olive oil
5 beef bouillon cubes
1 tbsp paprika
1/4 - 1/2 tsp hot paprika
light sour cream
coarsely chopped ham or turkey breast (optional)
Heat oil over medium heat. Add onion, garlic, and rosemary. Cook until onion is translucent. Add all bell pepper and cook for 1 minute. Add 1 liter water and bouillon cubes, add all paprika. Bring to a boil and simmer 10 minutes. Season to taste with salt. Ladle into soup bowls and top with sour cream, Feta, and meat (if using).